Step 1

Pat fish fillets dry with paper towel. Season with salt and pepper, then top each fillet with 1 sprig parsley, 1 sprig dill and 1 slice of lemon. Place 2 fillets, side by side, into a sous-vide bag (18 x 16.5 cm - see Tips) and add 1 tablespoon of the oil. Seal using a vacuum sealer as per manufacturer’s instructions (see Tips). Repeat with another sous-vide bag and remaining fillets, parsley, dill, oil and lemon slices.

Step 2

Insert blade cover and press down to secure. Place sealed bags with fish into mixing bowl and add enough water to fully submerge bags (not higher than the 2L maximum fill level). Remove bags from mixing bowl and set aside. Add lemon juice to mixing bowl (see Tips) and warm up Sous-vide /15 min/50°C.

Step 3

Place sealed bags, side by side, into mixing bowl, ensuring bags are completely covered with water, then start Sous-vide /45 min/50°C. Carefully remove bags using tongs. Remove fish from bags and place onto serving plates. Garnish with fresh parsley and dill. Serve with seasonal vegetables and sauce of choice.