Italian Christmas - Oil-Poached White Fish

Courtesy of SousVide Supreme Culinary Specialist, Sophie. Serves 2. Traditional fare for the Italian celebration of the Night of the Seven Fishes.

Ingredients

200 g		plum tomatoes, about 1-1/4 cups, sliced
1		clove garlic, peeled and crushed
5 ml		olive oil
5 ml		balsamic vinegar
1/4 tsp	1.3 ml	smoked paprika
—		Salt and pepper, to taste
1		small onion, peeled and diced
50 g		sliced black olives
5 ml		finely chopped fresh rosemary
40 g		chopped roasted red peppers (jarred is fine)
1 pinch		red pepper flakes
2		skinless halibut or cod fillets (or any white firm fish), 140-170g each
45 ml		olive oil (for the fish)
—		Parsley sprigs (garnish)
1/2		lemon, for zest only (garnish)

Fill and preheat the SousVide Supreme to 181F/83C.
Put the tomatoes, garlic and olive oil into a small cooking pouch and vacuum seal.
Submerge the pouch in the water bath to cook for 45 minutes.
Remove from the water bath, and pour the contents into a blender, along with the vinegar and smoked paprika.
Blend until smooth; season to taste with salt and pepper.
Reduce the temperature of the SousVide Supreme to 132F/56C. You can hasten the drop in temperature by adding ice-cubes.
Meanwhile, on the traditional stovetop, heat the olive oil in a skillet over a medium to high heat.
Add the diced onions and sauté for about three minutes until golden and translucent.
Add the olives, rosemary, and red peppers and continue to cook over a medium heat for another 4 to 6 minutes.
Season with salt and pepper, to taste. Take off the heat.
Put the fish, olive oil, salt and pepper into a large zip-closure cooking pouch. Use the displacement method (Archimedes' principle) to remove the air and zip the seal closed.
Submerge the pouch in the water bath and allow to cook for 20 minutes.
To serve, spoon some of the tomato salsa onto a serving dish, place the cooked fish on top of the salsa, and spoon the onion and olive mixture over the fish.
Garnish with lemon zest and fresh parsley.