Wow... it's hard to get a good picture of cod! This post is lacking on pictures, but I just couldn't resist writing it up anyway because it turned out so good. I'm hoping to make it again and update this post with more appetizing pictures.
- 1–2 Filets of cod
- 1 lemon
- Fresh mint (6–10 leaves)
Sous Vide Temperature: 133° F
Marinade time: None
Bath time: 30 min
Finish time: None
Lay out your cod filets and sprinkle with lemon zest. I went pretty heavy and used an entire lemon's worth of zest on two filets — no regrets.
I had to cut my filets up so they would fit in the sous vide bags — do this next and place them in the bags. I grouped the thin pieces in the same bag, and thick pieces in the same bag, and then let the thick pieces go a few extra minutes in the bath.
Thinly slice the lemon into rounds and remove any seeds. Lay on top of the filets in the bags. If you have any remaining lemon, go ahead and squeeze the rest of the juice in the bags.
Take fresh mint leaves and rip them up with your hands. Sprinkle the pieces inside the bags with the cod filets. Add about 1–2 tbsp butter to each bag and seal airtight.
Place in a sous vide bath set to 133° F for 30 minutes.
Normally this is where I would tell you to sear the filets in a very hot skillet, but I did some experimentation, and I honestly thought the un-seared filets tasted better.
The mint may turn brown during cooking, so remove those pieces and the lemon rounds before plating. These were so tender and perfectly cooked, I can't wait to try them again. Next time we might put them in some fish tacos, they seemed perfect for that.