Sous Vide Haddock with Zucchini Noodles


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

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This quick and easy sous vide haddock is served with zucchini noodles. You can make the noodles with a spiralizer or mandoline, and you can find them pre cut in some specialty grocery stores. You could also just use regular pasta.
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Ingredients for 2

  • 2 (6-ounce) haddock fillets

  • Kosher salt and freshly ground black pepper

  • 2 medium zucchini

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh mint

  • 1 tablespoon minced fresh parsley


  • Step 1

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

  • Step 2

    Season the haddock 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

    Using a spiralizer or mandoline, cut the zucchini into thin noodles. Set aside.

    • 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. Keep warm.

    • Step 1

      In a large skillet, heat the oil over medium heat. When the oil is shimmering, add the garlic and cook until aromatic, about 30 seconds. Add the prepared zucchini and cook until softened, but still al dente. Remove from the heat and toss with the mint and parsley. Season to taste with salt and pepper.

    • Step 2

      Serve zucchini noodles topped with haddock.

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130 F / 54.4 C Recipe Temp
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