We cooked the halibut with our Anova sous vide but it came out not quite right. We are having trouble getting fish right. We set it at 130F after reading various suggestions. It was a little over done and at the same time not quite hot enough. We need to work on this more. Parsley sauce was leftover and frozen from some other fish dinner. I updated it with additional garlic and olives. Broccoli and potatoes were simply steamed.