Sous Vide Halibut Confit | Recipe by

Sous Vide Halibut Confit

Sous Vide Halibut Confit Fish and Seafood
  • COOK TIME: 15 Minutes
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Medium
  • SERVES: 4


  • 2 Halibut Portions, each 150g, skin off
  • 4 fl oz Olive Oil
  • 4 Fennel Tops, or Dill Sprigs
  • Salt
  • Zest of 1/2 Lemon
  • Dill Pollen (optional)


A great alternative to cod or haddock, halibut is firmer in texture and takes on flavours really well. It adds a ‘posh’ feeling to that traditional fish supper.


  1. Preheat your water oven to 55 degrees
  2. Remove any ‘blood line’ from the underside of the halibut or ask your fishmonger to do this for you
  3. Season the halibut on both sides and sprinkle with the dill pollen
  4. Place the halibut into pouches along with the olive oil, dill sprigs and lemon zest then use the vacuum packer to seal
  5. Now, put the sealed pouches into your water oven for 15 minutes
  6. Keep checking to make sure the water is covering the pouches
  7. Check the halibut after 12 minutes, if you like a softer texture then remove now and let the halibut rest – if you prefer a firmer texture, leave the halibut for 18 minutes and then check
  8. Remove the halibut from the pouch and pat dry with kitchen towel. Serve immediately

The halibut portions can be finished in a hot pan to give a roasted flavour.

Chef’s Tip –

Try replacing the oil with milk to keep the halibut white.

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