Fish – Are sea bass fillets meant to be crisp on the flesh side when fried

Simply make a tightly sealed parcel of the foil by doubling it and folding over the fish and sealing the edges. I'd include some knobs of butter and lemon slices, and some fresh ground pepper.

As for cooking time, that really depends on the thickness of the fillet. I would say around 20-25 minutes at 180°C/350°F as a guide, but you should make sure the fish is piping hot throughout and opaque white with no translucent bits.

Your set-up is fine. You'll probably eventually want to trade in the stock-pot for something like this:

But there is no reason that the set-up you have shouldn't make great salmon. I have exactly that set-up (including the stock-pot for now, but the square polypolycarbonate container is on order).

125F for one hour is pretty close to bare minimum time and temperature for salmon fillet. I like it that way, but it appears that you have a different expectation than I do. I base that guideline on the recipe from Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking and having just enjoyed salmon done at 122F for 1 hour.

First, double check your water temperature just to be sure. If you have a sous-vide circulator and a vacuum sealer, I don't want to hear that you don't have a digital, instant read thermometer. Double check that your Anova circulator is producing the temperature for which it is set. If the temperature is how you've set it, that means that you don't like your salmon that rare. Simple as that.

140F for 1.5 hours is pretty much the upper limit for a typical salmon filet to not be overcooked. That would be overcooked for me, but I have a preference for rare.

Assuming that your circulator isn't defective, you will almost certainly like salmon somewhere on that spectrum. Exactly where you like it best, only you can say.