Sous Vide Lemon Cod

(1899)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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Without batter, cod is usually not the most exciting fish (which is why it’s so often used in fish and chips). But cod is widely available, relatively inexpensive, and forgiving in preparation. When it’s made with the Anova Sous Vide Precision Cooker, and served with a little olive oil, lemon, salt, and pepper, it’s a wonderful dinner.
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Ingredients for 2

  • 2 (6-ounce) cod filets

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

  • Zest and juice of 1 lemon

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 132°F (55°C).

  • Step 2

    Season the cod with salt and pepper and place in a large vacuum seal or zipper lock bag. Add the olive oil, lemon zest, and lemon juice, and seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the carefully remove the cod from the bag and pat dry. Serve.

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132 F / 55.6 C Recipe Temp
Recipe Time
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