Sous Vide Cod

John Barton

John Barton

30th July 2011
John Barton

Sous Vide Cod

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Sous Vide Cod recipe a try yourself? Seasoned with ground cumin and butter or olive oil by John Barton


  • 4 cod portions ½ teaspoon ground cumin 2 tablespoons butter or olive oil Salt and pepper
  • For the Vegetables
  • 2 tablespoons olive or canola oil 8 carrots, peeled and cut into sticks 10 ounces green beans, cleaned and trimmed 4 garlic cloves, minced Salt and pepper
  • For the Garnish
  • 8 lettuce leaves 1 lemon, cut into eighths 16 cherry tomatoes, halved


To season the sous vide cod I simply used some ground cumin and butter or olive oil but you could also add some garlic powder or even some chile powder for extra flavor. I also sear the cod once it comes out of the pouches but you can also serve it unseared.Here I served it simply with some seared lemon and a few cherry tomatoes with a side of sauteed carrots and beans but you could serve the sous vide cod with something heavier if you wanted.
Sous Vide Cod Directions Pre-Bath
Preheat the water bath to 132°F / 55.6°C.
Salt and pepper the cod and sprinkle with the cumin. Place the cod in the sous vide pouches, add the butter or olive oil, and seal. Place in the water bath and cook the sous vide cod for 15 to 30 minutes.
Finishing the Sous Vide Cod
While the cod is cooking work on the sides.
Preheat a pan to medium or medium-high heat and add a tablespoon of oil.
Add the carrots to the pan and cook until they begin to soften, stirring occasionally, for about 7 minutes. Add the green beans and garlic and cook, stirring occasionally, until the beans are tender, about 7 minutes.
As the beans are finishing take the sous vide cod out of the pouches and pat dry. Remove the vegetables from the pan and set aside on individual plates. Add the cod to the pan just long enough to develop a light crust, about 1 minute per side. Remove from the heat and place on a serving plate on top of the lettuce.
Add the lemon pieces to the pan to quickly brown them, about 2 minutes. Add the lemon pieces to the top of the cod along with the cherry tomatoes. Drizzle with some of the juices from the pouch and serve.

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