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Sous Vide Herb-Crusted Fish with Lemon Pasta

A vibrant one-pan dish that brings together succulent fish and zesty pasta, capturing the spirit of perseverance and community amidst challenges.

One-pan
Prep 20m · Cook 30m · Total 50m
10 ingredients

As communities navigate the complexities of identity and health, this dish embodies resilience—much like the unique narratives shaping lives today. The fish, gently cooked sous vide, mirrors the careful consideration of cultural heritage, while the lemon-infused pasta represents a fresh start, echoing the importance of unity in times of adversity. Inspired by This School Has Taught Native Hawaiians Since 1887. Is That Discrimination? and More Than 100 Cases of Measles Reported in Utah and Arizona.

Instructions

  1. Preheat your sous vide water bath to 55°C for tender fish.
  2. Season the fish fillets with salt, pepper, oregano, and half of the lemon juice. Place in a vacuum-sealed bag with a splash of olive oil.
  3. Cook the fish in the sous vide bath for 30 minutes.
  4. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
  5. In a large skillet over medium heat, add the remaining olive oil and sauté the minced garlic for 1 minute until fragrant.
  6. Add the cherry tomatoes and cook for 5 minutes until softened. Stir in the cooked pasta, remaining lemon juice, and parsley, tossing to combine.
  7. Once the fish is done, gently remove it from the bag and place it on top of the pasta. Serve immediately.