Ingredients:

  • 4 Fillets of Cod (6 oz each)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Organic Lemon (sliced into thin rounds)
  • 4 Sprigs of Fresh Dill or Parsley
  • 2 Cloves of Garlic (smashed)

Instructions:

  1. Set your immersion circulator to 131°F (55°C) for a firm yet flaky texture, or 122°F (50°C) for a more delicate style.
  2. Pat the cod fillets bone-dry with paper towels and season both sides evenly with fine sea salt and cracked black pepper.
  3. Place the fillets in a single layer inside a vacuum seal bag or gallon-sized freezer bag. Add the olive oil, lemon slices, smashed garlic, and fresh herbs.
  4. Seal the bag using a vacuum sealer or the water displacement method, ensuring all air is removed so the bag does not float.
  5. Submerge the bag completely in the water bath and cook for 30 minutes (45 minutes if cooking from frozen).
  6. Carefully remove the fish from the bag using a wide spatula. Optional: Sear in a hot cast iron skillet with a teaspoon of oil for 30 seconds per side for a light crust.