Sea bass is a delicious white fish, regarded highly by chefs and amateur cooks alike for its meaty texture and delicate flavour. Cooking sea bass sous vide locks in moisture and ensures a consistent result every time. This method assumes a thick piece of fish; if your sea bass is quite thin, then the cooking time should be reduced accordingly.

The oil in the bag can be replaced by butter to add a richness to the fish.

You could also try adding herbs such as thyme or basil to the bag, or a slice of lemon or orange peel for a citrus twist.

Try William Drabble’s Provençal Sea bass with stuffed courgettes, tomatoes, olives and basil or Shaun Rankin’s delicious Sea bass, confit lemon butter, asparagus and Royal Bay oysters. For an Asian twist, try Vineet Bhatia’s Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce.