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Sous Vide Cod

1

45 min

Sous Vide Cod

Sous Vide Cod Photo 1

Time

45 min

Serving

2 persons

Calories

155

Rating

1.00★ (1)

Cuisine

Author: Victoria Buriak
Never eat another piece of overcooked cod again! This sous vide cod recipe produces flaky, moist fish with very little hands-on time.

Ingredients

  • cod loins: 2 piece (4 ounce)
  • pinch salt and freshly ground black pepper: 1 piece
  • lemon, zested, then cut into slices: 1 piece
  • butter: 2 tsp
  • shallot: 1 piece (sliced)

Metric Conversion

Stages of cooking

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  1. Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.
    Sous Vide Cod Photo 2
  2. Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and two lemon slices.
    Sous Vide Cod Photo 3
  3. Divide the shallot slices between two resealable bags. Place a cod loin on top of the shallots. Close the bags, leaving 1 small corner open.
    Sous Vide Cod Photo 4
  4. Lower the bags into the water and submerge until all the air has been expelled. Close the corners.
    Sous Vide Cod Photo 5
  5. Wait until the timer goes off and remove the bags. Carefully transfer cod to serving plates. Drizzle 1 tablespoon of cooking liquid from each bag over each loin. Garnish with extra lemon slices.
    Sous Vide Cod Photo 6

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