Sous Vide Fish

I’ve been freezing these fillets in vacuum bags so it wasn’t a great leap to plop them into my water bath that was set up for another dish. I set the temp for 140° and let them go for a couple of hours. It worked all right but I may do some more research to see what the consensus is online. The sauce is lemon butter with dill. I was wishing the whole time that I had the sauce in the bag with the fish.