Sous Vide Cod Recipes

SOUS VIDE COD

Steps:

• 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.
• 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.

SOUS VIDE COD

Steps:

• 1 Preheat water bath to your desired temperature shown above; I prefer 130F.
• 2 Gently place the cod filets in a Ziploc bag. Add 2tbps of butter and some fresh dill to the bag. Optionally, you can also add a few slices of lemon and capers into the bag.
• 3 Place bag into the water bath using the water displacement method.
• 4 Cook for 45 minutes, or about an hour and 15 minutes if frozen.
• 5 Remove and serve! Cod, much like salmon, does not require a sear like most meats we cook sous vide.

LEMON GARLIC SOUS VIDE COD RECIPE

Steps:

• Preheat the sous vide cooker: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 132°F (55.6°C).
• Make the seasoning: In a small mixing bowl, whisk together garlic powder, paprika, salt, and pepper.
• Season the cod: Rub the cod on all sides with olive oil. And then rub the seasoning mixture over all sides of each cod fillet.
• Add the fish to a zip-loc bag: Add sliced lemon and seasoned cod in a zip-loc bag. Arrange them so that they stay in one single layer. (Single layer ensures proper cooking; if your bag is not big enough, use multiple bags.)
• Vacuum seal the cod: Vacuum seal it using "water displacement" technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
• Sous vide the fish: Cook the cod in the warm water bath for 30 minutes. (Make sure it's completely submerged in the water, if you find the cod is not fully submerged, you can use sous vide weight magnets or kitchen metal tongs to secure it in place.)
• Serve sous vide cod: Remove the bag from the water bath and very gently take the cod out of the bag. (Cooked cod tends to fall apart very easily, I recommend using fish spatula or your hand to carefully take it out of the bag and transfer to a plate.) Sprinkle with optional chopped parsley and serve immediately.