Never eat another piece of overcooked cod again! This sous vide method produces cod that is flaky and moist and there's very little hands-on time.

Bren

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
2
Yield:
2 (4-ounce) cod fillets
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Season cod lightly with salt and pepper. Zest 1/2 of the lemon over each piece. Slice lemon. Place butter and 2 lemon slices over the lemon zest. Place 1/2 of the shallot slices in the bottom of a resealable bag and place 1 cod loin on top. Repeat with second piece of cod and remaining shallot slices. Close the bags, leaving 1 small corner open.

  • Lower the bags into the water and submerge until all the air has been expelled. Close the corners.

  • Wait until timer goes off and remove the bags. Carefully transfer cod onto 2 plates. Drizzle 1 tablespoon of cooking liquid from the bag over each cod loin. Garnish with extra lemon slices.

Nutrition Facts

155 calories; protein 21.1g; carbohydrates 10g; fat 4.9g; cholesterol 51.7mg; sodium 181.6mg. Full Nutrition
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