Try this sous vide cod recipe for tender, flaky fish cooked with lemon and butter. The hands-on time is minimal, but the results suggest otherwise!
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
155 Calories
Recipe Instructions
Step 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.
Step 2
Lower the bags into the water and submerge until all the air has been expelled. Close the corners.
Step 3
Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and two lemon slices.
Step 4
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.
Step 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.