Sous Vide Cod
Description
Try this sous vide cod recipe for tender, flaky fish cooked with lemon and butter. The hands-on time is minimal, but the results suggest otherwise!
Ingredients
•
2 (4 ounce) cod loins
•
1 pinch salt and freshly ground black pepper
•
1 lemon
•
2 teaspoons butter
•
1 shallot, thinly sliced
Directions
1
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.
2
Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.
3
Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.
4
Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.
5
Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.