Sous Vide Cod with Detox Salad

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 130 F / 54.4 C
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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!

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 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.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time