Sous Vide Cod with Detox Salad

This quick and easy sous vide cod is also super healthy, as it’s served with what we like to call a “detox salad.” Enjoy as a kickstart to your week!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 2 (6-ounce) cod fillets
• Kosher salt and freshly ground black pepper
• 1 cup minced broccoli
• 1 cup minced cauliflower
• 1 cup minced carrots
• 1/2 cup chopped toasted almonds
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon minced shallots
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 clove garlic, minced

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).
2. Season the cod with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
3. About 5 minutes before the cod is finished, prepare the salad: Combine the broccoli, cauliflower, carrots, almonds, olive oil, lemon juice, shallots, mint, parsley, chives, and garlic in a large bowl. Mix well. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Serve with the salad.