Lemon and Caper Sous Vide Cod
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Ingredients for 2
2 (6-ounce) cod fillets
Salt and freshly ground black pepper
1/2 lemon, sliced into 4 rounds
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons capers
Chopped fresh dill
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
Season cod with salt and pepper. Place in a single layer in a large zipper lock bag. Lay 2 lemon slices over each piece of cod. Add 1/4 cup of the olive oil and the capers. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Carefully remove the cod from the bag and transfer to 2 serving plates. Keep at least 1 lemon slice on top of each fillet.
Carefully pour 1 to 2 tablespoons cooking liquid over each fillet. Drizzle with remaining tablespoon olive oil and garnish with dill. Serve.