With the Anova Precision Oven you can make perfectly flaky and moist whole fish every time. Steam keeps the fish moist, and the food probe ensures that don’t overcook the delicate fish. Once the fish has reached its target temperature, switch the oven to dry heat for a quick browning stage.
Note: This recipe calls for red snapper, but you can use this method to cook other whole fish; the cook time will change depending on the size of the fish.
1 (1 1/2-pound)
red snapper, cleaned and gutted
fresh thyme, leaves stripped from stems
fresh basil leaves, minced
fresh parsley, leaves minced
extra-virgin olive oil
fresh lemon juice
ground white or black pepper
Lemon wedges, for serving
Use a sharp knife to make shallow cuts across the fish. The cuts should be about 1/4 inch deep. Make 3 to 4 diagonal cuts towards the right then 1 to 2 diagonal cuts towards the left to form a criss-cross pattern.
In a small bowl, mix together the garlic, thyme, basil, parsley, oil, lemon juice, salt, and pepper. Rub the mixture all over the fish, making sure to get the seasoning down into the cuts on the fish.
Place the fish on a parchment-lined sheet pan. Insert the probe into the thickest part of the fish, taking care to avoid bones. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature. Remove from the oven.
Sous Vide Mode: On
145°F Probe Target
4. Adjust the Oven for Browning
Sous Vide Mode: Off
Once the oven has heated, return the fish to the oven and cook until the top has browned, about 5 minutes.