Recipe: Sous Vide Lemon Ginger Cod

  By Jack Lawson    

March 11, 2019

White fish like cod are frequently relegated to the drudgery of Tuesday night, health conscious meals. As one of the most delicate kinds of fish cooktime and heat are tremendously important for soft, umami-laced cod. Undoubtedly one of the best ways to cook cod, even using traditional flavors like lemon and dill,  is using sous vide to coax out the best from this fillet of fish.

  • Prep: 5 mins
  • Cook: 45 mins


2 cod fillets

Juice and zest of 1 lemon

2 tsp freshly grated ginger

Kosher salt and black pepper

2 tsp extra virgin olive oil

(for garnish) 2 tbsp Freshly chopped dill

(for garnish) 1 lemon divided into wedges



1Grate ginger on a glass cutting board, zest and halve your lemon.

2Combine lemon juice and zest, ginger, olive oil, kosher salt and black pepper in a mixing bowl and whisk to combine.

3Add cod fillets to a vacuum sealable bag along with the lemon-ginger sauce, seal until air tight.

4Prepare your garnish by finely dicing the dill and dividing the second lemon into wedges.



1Heat water bath to 140F.

2Carefully place vacuum sealed cod fillets in the water bath.

3Cook for 45 minutes.

4Remove from water bath and discard cooking liquid.

5Garnish with lemon wedges and one or two cracks of black pepper, and serve.


1 Review

Ray Gonzales

May 1, 2019

I’ve substituted Tilapia and Bass. So good!

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