Ah, cod—it’s like the understated hero of the sea, isn’t it? I remember the first time I tried sous vide cooking; I was skeptical, yet curious, like trying to understand why everyone suddenly became obsessed with “quiet quitting” in 2023. But oh, the magic it brought to fish! This lemon garlic version is so simple, yet it sings a melody of flavors that’ll have you questioning why you ever cooked cod any other way.
Steps
- Preheat a water bath to 130 degrees F using an immersion circulator.
- Season the cod fillets evenly with garlic powder and kosher salt.
- Cuff a vacuum seal bag and place the seasoned cod fillets inside. Add butter pats on top of the fish, ensuring they are evenly distributed.
- Seal the bag using a vacuum sealer or another air removal method.
- Submerge the sealed bag in the preheated water bath, using sous vide magnets or a weight to keep it submerged. Cook for 30 minutes, or 45 minutes if cooking from frozen.
- After cooking, remove the bag from the water bath and carefully take the fish out of the bag onto a serving plate.
- Pour the melted butter from the bag over the fish as a sauce.
- Squeeze lemon juice over the cod and sprinkle with chopped parsley or dill before serving.
Ingredients
- 1 lb cod fillets (Pacific, Atlantic, Ling, or Pollock)
- 1 tbsp garlic powder
- 1 1/2 tsp kosher salt
- 4 tbsp salted butter, cut into pats
- 2 tbsp lemon juice (approximately from 1/2 lemon)
- 3 tbsp chopped parsley or dill
Nutritional Values
Calories: 202kcal | Carbohydrates: 2g | Protein: 21g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 1025mg | Potassium: 503mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
FAQ
- What is the ideal time and temperature for cooking cod using sous vide?
- Cooking cod at 130 degrees F for 30 minutes will produce exceptionally tender and flaky fish.
- Can I cook cod from frozen using the sous vide method?
- Absolutely! If starting with frozen cod, extend the cooking time to 45 minutes while maintaining the same temperature of 130 degrees F.
- What is the recommended way to finish or sear cod after sous vide cooking?
- There’s no need to finish or sear the cod as it becomes so tender it might fall apart. However, if you desire additional color, using a culinary torch is a suitable option.
- What kind of cod should I use for this recipe?
- This method works well with any type of cod, such as Lingcod, Pacific Cod, Atlantic Cod, or Pollock. It is also suitable for other white fish that are less than an inch thick.
- How does the texture of sous vide cod compare to other cooking methods?
- When cooked sous vide, cod becomes incredibly flaky and tender, practically melting in your mouth.
Tips
- Use a Vacuum Sealer: For optimal results, utilize a vacuum sealer to ensure the cod fillets are properly sealed for sous vide cooking. This helps in keeping the flavors intact and prevents water from entering the bag. If a vacuum sealer is unavailable, alternative air removal methods can be used.
- Secure the Bag: Prevent the bag from floating in the water bath by using sous vide magnets or placing a ceramic plate or bowl on top. This ensures even cooking by keeping the bag submerged throughout the process.
- Cooking from Frozen: If you are starting with frozen cod, extend the cooking time from 30 minutes to 45 minutes. This adjustment ensures that the fish is thoroughly cooked and still achieves the desired texture.
- Serve with Lemon and Herbs: After cooking, enhance the flavor of the cod by adding a generous squeeze of lemon juice and sprinkling chopped parsley or dill before serving. This adds a fresh, vibrant touch to the dish.
Equipment
- Immersion Circulator
- Vacuum Sealer
- Vacuum Seal Bags
- Sous Vide Magnets (optional but useful for securing bags in the water bath)
