DOCUMENT

24 Ingredients Preparation Serves 2 | Preparation time: 35 minutes 2 sea bream/snapper fillets, approx. 120 g each 1-2 bottled tomatoes | thinly sliced 8 large basil leaves ½ tsp. sea salt ½ tsp. pepper Accessories: Vacuum sealing bags Rack Season the bream/snapper fillets with sea salt and pepper on both sides. Top the fillets with bottled tomatoes. Sprinkle over the basil. Season again with sea salt and pepper. Place in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Remove the bream/snapper fillets from the vacuum sealing bag and serve. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 52 °C Programme duration: 25 minutes Shelf level: 2 Italian style bream/snapper fillet Useful tip Flash fry to taste with the skin side down in a hot frying pan. Serve with salad or white bread.