Mediterranean Cod with Cherry Tomatoes, Olives, and Herbs

Pat cod fillets dry and season with 1 tsp kosher salt and black pepper

Place each fillet in a vacuum-seal bag or zip-top bag with 1 tsp olive oil

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 131°F (55°C)

Submerge sealed bags in water bath

Cook for 38 min for opaque, flaky texture

While cod cooks, prepare Mediterranean sauce

Heat 2 tbsp olive oil in a large skillet over medium heat

Add sliced garlic and cook for 1 min until fragrant

Add halved cherry tomatoes, cook for 3–4 min until they start to burst

Add olives, white wine, capers, oregano, and red pepper flakes

Simmer for 5 min until sauce slightly thickens

Season with remaining 1 tsp salt and pepper, keep warm

Cook orzo according to package directions in broth instead of water for extra flavor

Drain and toss with a drizzle of olive oil

When cod is done, remove from bags and gently pat dry

Heat remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat

Sear cod fillets for 1 min per side until lightly golden

To assemble, divide orzo among four shallow bowls

Place seared cod on top of orzo

Spoon Mediterranean tomato-olive sauce generously over and around fish

Stir in torn basil and chopped parsley to the sauce

Add lemon zest and squeeze fresh lemon juice over each portion

Finish with freshly grated Parmesan

Serve with crusty bread to soak up the delicious sauce