Sous vide cod recipes

Here’s an experiment I performed tonight for dinner, all done in the interests of science laziness: The question: Would dinner be palatable if all I did

Sous vide cod is an easy way to prepare butter poached cod, with a tender, flaky and buttery texture and a delicious mushroom sauce!

How about guaranteed melt in your mouth cod every single time you cook it? That's what you get with sous vide cod. No more stressing about dry, rubbery and over cooked.

Lemon Garlic Sous Vide Cod – simple, perfect and delicious! The sous vide cooking technique takes the guesswork out and allows you to cook a restaurant-quality fish dinner at home within 30 minutes. The cod is precisely cooked to the temperature you set (my favorite is 132°F), with the perfect tender and flaky texture!

Firm-fleshed halibut is effortlessly softened through sous vide cooking. The result is a perfectly cooked piece of fish that flakes easily and melts in your mouth.

Cooking fish sous vide is one of my favorite things. Cod (and salmon) do not require a finishing sear once it's done cooking, so it can't get any easier! Just bag the cod filets with some butter, dill, lemon, and capers, and cook for 45 minutes. You can even melt your serving butter right in the water bath along with the fish!

Did you know that it is possible to make delicious home cooked sous vide cod? Well you can if you follow this great recipe.

Paired with an easy to make lemon butter sauce, this is a restaurant quality scallop dinner for a portion of the price!

Some of the fun of sous vide (and BBQ, or even cooking in general) is taking cheap cuts/ingredients, and transforming them into something magical thru...