Never eat another piece of overcooked cod again! This sous vide cod recipe produces flaky, moist fish with very little hands-on time.
Ingredients
- cod loins: 2 piece (4 ounce)
- pinch salt and freshly ground black pepper: 1 piece
- lemon, zested, then cut into slices: 1 piece
- butter: 2 tsp
- shallot: 1 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and two lemon slices.
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Divide the shallot slices between two resealable bags. Place a cod loin on top of the shallots. Close the bags, leaving 1 small corner open.
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Lower the bags into the water and submerge until all the air has been expelled. Close the corners.
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Wait until the timer goes off and remove the bags. Carefully transfer cod to serving plates. Drizzle 1 tablespoon of cooking liquid from each bag over each loin. Garnish with extra lemon slices.
