Ingredients
- •4 cod fillets (6 oz each, about 1 inch thick)
- •2 tsp kosher salt
- •½ tsp white pepper
- •2 tbsp olive oil
- •4 tbsp unsalted butter
- •2 cloves garlic, thinly sliced
- •1 lemon (zested and juiced)
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh dill, chopped
- •Flaky sea salt for finishing
- •Lemon wedges for serving
Instructions
Pat cod fillets completely dry with paper towels. Season with kosher salt and white pepper. Let rest at room temperature for 15 min.
Preheat sous vide water bath to 130°F (54°C).
Place each fillet in individual vacuum bag or zip-top bag with 1/2 tbsp olive oil. Seal using water displacement method.
Submerge in water bath and cook for 35 to 45 min.
Remove fillets from bags and pat gently dry.
Heat large skillet over medium heat with remaining olive oil.
Gently place fillets in pan and cook 1 min per side just to add light color.
Remove fillets to serving plates.
Add butter and garlic to pan. Cook, swirling, until butter is melted and garlic is fragrant (1–2 min).
Remove from heat and stir in lemon zest, lemon juice, parsley, and dill.
Spoon lemon butter over cod fillets and serve immediately with flaky sea salt and lemon wedges.
Notes
- •Don't overcook during the searing step—just add a hint of color
- •This pairs beautifully with rice, quinoa, or roasted vegetables
- •The lemon butter can be made while the fish is in the bath