One of the best things about my Anova is that I don’t have to worry about timing nearly as much. Fish is a perfect example because it is so easy to over OR under cook.
I put 3 pieces of tilapia in a gallon bag with a mix of garlic, parmesan, olives and sriracha on one side and cooked them for an hour at 145F. They were thin and probably done before an hour, but if I couldn’t serve them for another half hour it made no difference.
