Description
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.
Ingredients
- 2 (4 ounce) cod loins
- 1 pinch salt and freshly ground black pepper
- 1 lemon
- 2 teaspoons butter
- 1 shallot, thinly sliced
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 2