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Never eat another piece of overcooked cod again! This sous vide cod recipe produces flaky, moist fish with very little hands-on time.
Ingredients
- 2 (4 ounce) cod loins
- 1 pinch salt and freshly ground black pepper
- 1 lemon, zested, then cut into slices
- 2 teaspoons butter
- 1 shallot, thinly sliced
Directions
Step 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.
Step 2
Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and two lemon slices.
Step 3
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.
Step 4
Lower the bags into the water and submerge until all the air has been expelled. Close the corners.
Step 5
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat3g | 14% |
| Cholesterol52mg | 17% |
| Sodium182mg | 8% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber3g | 10% |
| Total Sugars1g | |
| Protein21g | |
| Vitamin C46mg | 230% |
| Calcium51mg | 4% |
| Iron1mg | 6% |
| Potassium542mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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