Best Sous Vide Cod Recipes

SOUS VIDE COD

Sous Vide Cod image

Never eat another piece of overcooked cod again! This sous vide method produces cod that is flaky and moist and there's very little hands-on time.

Provided by Bren

Categories Seafood Fish

Time 45m

Yield 2

Number Of Ingredients 5

Ingredients

2 (4 ounce) cod loins
1 pinch salt and freshly ground black pepper
1 lemon
2 teaspoons butter
1 shallot, thinly sliced

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.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 10 g, Cholesterol 51.7 mg, Fat 4.9 g, Fiber 2.7 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 181.6 mg, Sugar 0.8 g

SOUS VIDE COD

Sous Vide Cod image

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!

Provided by Sous Vide Guy

Time 50m

Yield 2 Servings

Number Of Ingredients 9

Ingredients

2 Cod Filets; I ordered mine from Omaha Steaks.
2 Tbs Butter
Fresh Dill
(Optional) Lemon and Capers
Salt
Pepper
[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.

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.

Nutrition Facts :