Sous Vide Cod with Detox Salad

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

Directions

• 

  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.

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