Lemon Garlic Sous Vide Cod – easy, perfect, and delectable! The sous vide cooking technique eliminates the guesswork and allows you to easily prepare a restaurant-quality fish dinner at home.
This no-fail recipe is so simple to prepare, and the fish can be served on tortillas for tacos, potatoes, or pasta for a quick and healthy dinner!
Cod is a nutrient-dense, low-cost fish that is high in lean protein and vitamins.
The most difficult aspect of preparing cod is keeping the large flakes from falling apart when cooked.
Overcooked cod will easily fall apart and taste dry and tough. With the sous vide method, you can cook the fish to the precise temperature you set, reducing the risk of overcooking or undercooking.
It ensures that the fish is perfectly tender and flavorful, with even doneness. What’s the best part? It takes away the stress and worry of overcooking!
WHAT IS SOUS VIDE?
Sous vide is a French cooking technique that translates as “under vacuum.”
The food is vacuum-sealed in a bag before being cooked for an extended period of time at a precise temperature in a warm water bath.
This method is well-known for being a precise and consistent method of evenly cooking meat or fish.
SEASONING FOR SOUS VIDE COD
This lemon garlic seasoning is my favorite fish seasoning because it adds incredible flavor to the cod while only requiring a few pantry staples:
- Lemon: It tenderizes the fish while also adding a wonderful flavor.
- Garlic powder: It adds depth and complexity to this dish, as well as a deep, rich flavor.
- Paprika: It adds a beautiful color to the dish as well as a sweet peppery flavor. I used regular paprika because it has a bright, vibrant color. Smoked paprika can also be used to add a smoky flavor.
- Freshly ground black pepper yields the best results.
- I used regular salt, but you could also use sea salt or coarse salt.
COOKING TIMES AND TEMPERATURES FOR SOUS VIDE COD
There are three levels of cooking cod sous vide that are recommended:
- Tender cod – Cooking temperature 104°F (40°C) – Cooking time 40 minutes to 1 hour
- Tender and flaky cod – Cooking temperature 122°F (50°C) – Cooking time 40 to 1 hour
- Cod cooked to perfection – Cooking temperature 144°F (60°C) – Cooking time 40 minutes to one hour
The tender and flaky option is advised. Cooking multiple pieces of fish in the same sous vide bag is possible, but you must first cut the fish into portions because cooking a whole fish will result in uneven cooking.
HOW TO COOK SOUS VIDE COD
- Set the Sous Vide Precision Cooker to 132°F (55.6°C) to begin preheating the sous vide machine.
- To make the cod seasoning, combine garlic powder, paprika, salt, and pepper.
- Season the cod by rubbing it with olive oil on all sides and then sprinkling the seasoning mixture over all sides of each piece.
- Seal the bag with a vacuum sealer: Place the sliced lemon and seasoned cod in a zip-lock bag in a single layer. Then, using the “water displacement” technique, vacuum seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- Cook the cod sous vide: Place the cod in a warm water bath for 30 minutes.
- Remove the sous vide cod from the bag and top with optional chopped parsley. Because it does not require searing, serve immediately.
TIPS FOR THE BEST SOUS VIDE COD RECIPE
- Before sous vide cooking, generously season with the seasoning.
- Without a vacuum sealer, you can vacuum seal the bag. Simply place the steak, seasonings included, in a ziplock bag and seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- If you vacuum seal your bag properly, the cod should be able to stay submerged in the water for an extended period of time. If the bag’s top is still floating, you can use sous vide weighted magnets to keep it submerged. Alternatively, I’ve found that using kitchen metal tongs to push down the bag works well.
- Cod does not require searing after sous vide cooking. To prevent the cod from flaking apart, gently transfer it to a plate with a fish spatula.
Other ingredients can be added to the bag with the cod while it cooks to add flavor. Andy McLeish keeps it simple with olive oil, but a concentrated fish stock or white wine sauce are both delicious options.
Frequently Asked Questions
However, cod is widely available, reasonably priced, and easy to prepare. It’s a fantastic dinner when made with the Anova Sous Vide Precision Cooker and served with olive oil, lemon, salt, and pepper.
While sous vide does not allow you to overcook your food, leaving it in the water bath for too long can result in texture changes. It can become soft and mushy after a while. It can also cause the fish to become too dry and the eggs to become too firm when used with fish and eggs.
The ideal temperature for baking cod is 400°F (205°C). How long should you bake cod? The answer is between 10 and 12 minutes, depending on the thickness of the cod.
Almost any type of fish tastes great when cooked sous vide, and you have more control over the final result thanks to the various temperature settings. I’ll list the best fish for sous vide in this guide, including salmon, halibut, cod, grouper, and tuna.
It takes about 30 minutes to cook a 1-inch thick fresh or thawed cod loin. Increase the time to 45 minutes if yours is 1.5 inch thick. Cooking time is increased by 15 minutes if the fish is cooked from frozen.