Ingredients:

  • 1.5 lb cod loin or fillets, patted dry
  • 1 tbsp unsalted butter, cubed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, thinly sliced into rounds
  • 4 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, drained
  • 1 tbsp fresh parsley, minced
  • 1 clove garlic, smashed
  • 1 tbsp high-smoke-point oil

Instructions:

  1. Preheat the sous vide water bath to 131°F (55°C) for a firm flake or 122°F (50°C) for a buttery, translucent texture.
  2. Season the cod loin liberally with salt and pepper. Place the fillets in a vacuum bag with cubed butter and lemon slices.
  3. Seal the bag using a vacuum sealer or the water displacement method to ensure the fish does not float.
  4. Submerge the bag in the water bath and cook for 30 to 45 minutes.
  5. Remove the fish from the bag and pat completely dry with paper towels.
  6. Heat a skillet over high heat with 1 tbsp of butter and a splash of high-smoke-point oil.
  7. Sear the cod for 45–60 seconds per side until a mahogany-colored crust forms.
  8. Reduce heat to medium and add the remaining 3 tbsp of butter, smashed garlic, and lemon juice to baste the fish.