Sous Vide Cod
October 5, 2017
Cooking fish sous vide is one of my favorite things. Cod (and salmon) do not require a finishing sear once it's done cooking, so it can't get any easier! Just bag the cod filets with some butter, dill, lemon, and capers, and cook for 45 minutes. You can even melt your serving butter right in the water bath along with the fish!
- Prep: 5 mins
- Cook: 45 mins
- Yields: 2 Servings
2 Cod Filets; I ordered mine from Omaha Steaks.
2 Tbs Butter
(Optional) Lemon and Capers
[140F for 45 minutes] Traditional texture (a bit tougher) and much more dry than the temperatures below.
[130F for 45 minutes] My favorite temperature as it's significantly more moist than cooking it at 140F without sacrificing too much in tenderness.
[120F for 45 minutes] Most tender, but still nearly raw.
1Preheat water bath to your desired temperature shown above; I prefer 130F.
2Gently 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.
3Place bag into the water bath using the water displacement method.
4Cook for 45 minutes, or about an hour and 15 minutes if frozen.
5Remove and serve! Cod, much like salmon, does not require a sear like most meats we cook sous vide.