Description
This elegant yet straightforward sous vide recipe will turn your carefully selected cod into a restaurant-worthy dish. The precise temperature control combined with delicate lemon butter creates sophisticated, foolproof results.
Your cod will emerge perfectly cooked with subtle lemon and butter flavors infused throughout. The gentle cooking process will give a tender, moist fish with a delicate, flaky texture that melts in your mouth.
Ingredients
Scale
- 2 cod filets (4–6 ounces each).
- 2 tablespoons butter.
- 1 lemon (for zest and juice).
- Fresh dill (optional).
- Kosher salt and freshly ground black pepper.
- Optional: capers for garnish.
Instructions
- Prepare the Water Bath: Set your sous vide circulator to 130°F (54.4°C)
- Season the Fish: Pat the cod filets dry and season with salt and pepper
- Prepare the Bag: Place cod filets in a vacuum-seal or zip-lock bag. Add butter pats, lemon zest, and lemon juice
- Seal the Bag: Use the water displacement method with zip-lock bags. A vacuum sealer should use the moist setting
- Cook: Submerge the sealed bag in the water bath and cook for 30-45 minutes
- Fresh cod needs 30 minutes
- Frozen cod needs 45 minutes
- Serve: Remove the cod from the bag and plate it right away
Notes
– Your fish won’t need searing after cooking
– Frozen cod can go straight into the bath – just cook it longer
– A weight or plate helps keep floating fish submerged
– Handle the tender cooked cod carefully to keep it intact
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Sous Vide
- Cuisine: European