Bass Groper

• 1.2 kg (2 lb 10 oz) piece of bass groper fillet
• sea salt and fr

Heat a large saucepan of water to 60°C (140°F).

Trim and cut the bass groper into 6 equal portions. Season with salt and pepper. Place each portion in a small vacuum-seal or zip-lock bag. Follow the Masterclass on sous vide and cook the fish for 12 minutes.

Remove the fish from the bags. Place the olive, sesame and chive crust on a plate and p