Sous Vide Cod (Fresh and Frozen)
on Oct 13, 2023, Updated Nov 21, 2023
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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!
This no-fail recipe is so easy to make, and you can serve the fish on tortillas for tacos, potatoes or pasta for a quick and healthy dinner!
Cod is a nutritious and budget-friendly fish loaded with lean protein and vitamins. The biggest challenge in preparing cod is to keep the large flakes from falling apart when cooked. Overcooked cod will fall apart easily and taste dry and tough.
What Is Sous Vide?
Sous vide is a French cooking technique that means “under vacuum”. The food is first vacuum-sealed in a bag, then cooked for a long time to a very precise temperature in a warm water bath. This technique is known for being a precise and consistent way to cook meat or fish.
Why This Recipe Works
- Sous vide cooking allows you to cook cod at the exact temperature, so it will never get overcooked or undercooked.
- Your cod will be evenly cooked from edge to edge in the water bath.
- Sous vide cod is incredibly moist and tender.
- The vacuum-sealed bag traps flavors, as a result, your sous vide cod will have more flavor than the other traditional methods.
Equipment For Sous Vide Cod
- Sous Vide Immersion Circulator
- Vacuum Sealer and Bags: You’ll need to vacuum seal the meat before sous vide cooking. A vacuum sealer works best for this recipe, but if you don’t have one, you can use a zip-loc bag, and seal the bag with the “water displacement” technique.
- A Large Pot or Sous Vide Container.
- Kitchen Tongs
Seasoning Ingredients
This lemon garlic seasoning is my favorite fish seasoning that lends incredible flavor to the cod using just a few pantry staple ingredients:
- Lemon: It helps to tenderize the fish while adding a wonderful flavor.
- Garlic powder: It adds complexity and deep rich flavor to this dish.
- Paprika: It adds a beautiful color and sweet peppery flavor to the dish. I used regular paprika, which has a bright vibrant color. You can also use smoked paprika for a smoky flavor.
- Black Pepper: Freshly ground black pepper works the best result.
- Salt: I used regular salt, but you can use sea salt or coarse salt.
Step By Step Instructions
Step 1: Preheat the sous vide machine
Start by setting the Sous Vide Precision Cooker to 132°F (55.6°C).
Step 2: Make cod seasoning
Mix together garlic powder, paprika, salt, and pepper.
Step 3: Season the cod
Rub the cod on all sides with olive oil and then the seasoning mixture over all sides of each piece.
Step 4: Vacuum seal the bag
Add sliced lemon and seasoned cod in a zip-lock bag in one single layer. Then vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Step 5: Sous vide cook the cod
Cook the cod in a warm water bath for 30 minutes.
Step 6: Serve sous vide cod
Remove from the bag and sprinkle with optional chopped parsley. Serve immediately as it doesn’t require searing.
Tips And Tricks
- Season generously with the seasoning before sous vide cooking.
- You can vacuum seal the bag without a vacuum sealer. Just place the steak in a ziplock bag, including seasonings, and seal all but one corner of the bag. Slowly place it into the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- If the top of the bag is still floating, you can use sous vide weighted magnets to keep it submerged. Alternatively, I find kitchen metal tongs can help to push down the bag.
- After sous vide cooking, cod doesn’t require searing. To prevent the cod from flaking apart, you can use a fish spatula to transfer the cod to a plate very gently.
Temperature for Sous Vide Cod
I make sous vide fish every week and have tried different temperatures. 132°F (55.6°C) is my favorite which yields the perfect texture my family loves.
- If you prefer a firmer texture, raise the temperature to 140°F (60°C). The cod cooked at this temperature can be slightly chewy and easily fall apart.
- If you like a more tender texture, set the temperature to 130°F (54°C). This produces the most tender cod, but it tastes slightly raw to me.
How Long Does It Take To Sous Vide Cod Fish?
- For a 1-inch thick fresh or thawed cod loin, it takes about 30 minutes to cook.
- If yours is 1.5 inch thick, increase the time to 45 minutes. If you cook the fish from frozen, add 15 minutes of the cooking time.
Can You Sous Vide Frozen Cod?
Yes, you can sous vide fish from frozen. Follow the same instructions and add 15 more minutes of cooking time.
How To Serve Sous Vide Cod
Once you have the perfectly tender and flaky cod ready, you can sprinkle chopped parsley and serve with rice, pasta or tacos. My favorite side dish include:
How To Store Sous Vide Cooked Cod
First, allow the cooked cod to cool at room temperature (Avoid letting it sit out for too long to prevent bacterial growth). Then wrap the fish tightly in plastic wrap or place it in an airtight container.
Store it in the refrigerator at or below 40°F (4.4°C) and it will last for 2-3 days.
Reheating Cod With A Sous Vide Machine
- Fill your container with water and set your sous vide machine to 132°F.
- Vacuum seal the cooked cod and place the bag in the water bath. Reheat for about 15-30 minutes, depending on the cod’s thickness.
- Remove it from the bag and pat it dry. Serve and enjoy!
FAQs
What is the water displacement method for sous vide cooking?
If you don’t have a vacuum sealer, you can still sous vide cook your cod with the water displacement method.
It’s a technique used to remove air from the bag. Simply place the food in the bag, leaving the top half open, and slowly immerse it in the water bath. The pressure of the water will force the air out of the bag. Then seal the bag completely.
Should I season the cod before cooking?
Yes, I highly recommend seasoning cod before sous vide cooking. Sprinkle it with your favorite seasoning, and add a drizzle of olive oil for added flavor.
Can I sous vide cod with the skin on?
Yes, I actually prefer to sous vide my cod with its skin on, as the skin adds a protective layer and flavor to the fish.
More Sous Vide Recipes
If you tried this recipe, let me know how your Sous Vide Cod turns out in the comments below!
Lemon Garlic Sous Vide Cod Recipe
Ingredients
- 3 cod fillets, 12 oz or 340 g total, fresh or thawed*
- 1/2 tablespoon olive oil
- 1 lemon, cut into slices
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- chopped parsley, optional for serving
Instructions
- Preheat the sous vide cooker: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 132°F (55.6°C).
- Make the seasoning: In a small mixing bowl, whisk together garlic powder, paprika, salt, and pepper.
- Season the cod: Rub the cod on all sides with olive oil. And then rub the seasoning mixture over all sides of each cod fillet.
- Add the fish to a zip-loc bag: Add sliced lemon and seasoned cod in a zip-loc bag. Arrange them so that they stay in one single layer. (Single layer ensures proper cooking; if your bag is not big enough, use multiple bags.)
- Vacuum seal the cod: Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Sous vide the fish: Cook the cod in the warm water bath for 30 minutes. (Make sure it’s completely submerged in the water, if you find the cod is not fully submerged, you can use sous vide weight magnets or kitchen metal tongs to secure it in place.)
- Serve sous vide cod: Remove the bag from the water bath and very gently take the cod out of the bag. (Cooked cod tends to fall apart very easily, I recommend using fish spatula or your hand to carefully take it out of the bag and transfer to a plate.) Sprinkle with optional chopped parsley and serve immediately.
Notes
- If you use frozen cod, add 15 minutes of cooking time in the sous vide machine.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Editor note: Originally published Nov 14, 2019 and updated October 26, 2020.
Do you season the cod before your freeze? I love prepped dinners that I can toss into the sous vide after a long day at work….
Hi Christina, I find it easier to season the cod, and vacuum-seal it before freezing. When I’m ready to cook, I can just place the bag in the water bath. Super easy!
This turned out fantastic! I didn’t have lemons but I had limes so I sliced them on there. I placed it on a plate surrounded by My “main-meal salad”
(I wish I could find a way to attach a photo)
Hi Karen, glad that your cod turned out great!
I don’t quite understand where it says seal in vacuum bag but leave a corner unsealed and after wards seal the corner?