Sous Vide Cod with Detox Salad


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

  • Rate This
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!
Read More

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.

Ingredients for 2

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).

  • Step 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.

  • Step 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

    • Step 0

      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.

Latest Comments

130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time