sous vide cod recipe

Sous Vide Cod

  By Sous Vide Guy    

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
sous vide cod recipe


2 Cod Filets; I ordered mine from Omaha Steaks.

2 Tbs Butter

Fresh Dill

(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.


3 Reviews


September 15, 2021

Why oh why does my cod still come out tough!

philip stock

July 4, 2019

I disagree with no sear. a (very) brief sear gives the fish a beutiful color ( Works with Sea Bass also)

Stephan Martinez

December 21, 2018

Cod is not my favourite and I wouldn’t necessarily eat it all the time. However, this sous vide recipe made it bearable enough!

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