Lemon Garlic Sous Vide Cod – simple, perfect and delicious! The sous vide cooking technique takes the guess work out and allows you to cook a restaurant-quality fish dinner at home. The cod is precisely cooked to the temperature you set, with the perfect tender and flaky texture!
This no-fail recipe is so easy to make, and you can serve the fish on tacos, potatoes or pasta for a quick and healthy dinner!
Why Sous Vide Cod?
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.
With sous vide method, you can cook the fish to the exact temperature you set, minimizing the overcooking or undercooking risk. It guarantees a perfect tender and flavorful fish with even doneness. The best part? It eliminates the stress and worries of overcooking!
Sous vide is a French cooking technique which 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 evenly cook the meat or fish.
This lemon garlic seasoning is my favorite fish seasoning that lends incredible flavor to the cod using just a few pantry staple ingredients:
- Garlic powder
- Black pepper
Paprika adds color and sweet peppery flavor to the dish. I use regular paprika, which has bright vibrant color. You can also use smoked paprika for a smoky flavor.
How to cook sous vide cod
- Start by setting the Sous Vide Precision Cooker to 132°F (55.6°C).
- Rub the cod on all sides with olive oil.
- Mix together garlic powder, paprika, salt, and pepper. Rub the seasoning mixture over all sides of each piece.
- Add sliced lemon and seasoned cod in a zip-lock bag in one single layer.
- 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.
- Cook the cod in the warm water bath for 30 minutes.
- Remove from the the bag and sprinkle with optional chopped parsley.
- Serve immediately as it doesn’t require searing.
What temperature do you sous vide cod?
I make sous vide cod every week and have tried different temperatures. 132°F (55.6°C) is my favorite which yields the 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.
How to prevent the bag from floating?
If you vacuum seal your bag properly, the cod should stay submerged in the water easily. In case the top of the bag is still floating, you can use sous vide weighted magnets to keep it fully submerged. Alternatively, I find kitchen metal tongs can help to push down the bag.
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 includes:
Other Sous Vide Recipes
Lemon Garlic Sous Vide Cod
- 3 cod fillets 12 oz or 340 g, 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
Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 132°F (55.6°C).
Season the cod: Rub the cod on all sides with olive oil.
In a small mixing bowl, whisk together garlic powder, paprika, salt, and pepper.
Rub the seasoning mixture over all sides of each cod fillet.
Vaccum seal the cod: Add sliced lemon and seasoned cod in a zip-lock 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 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.)
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 your hand to carefully take it out of the bag and transfer to a plate.)
Sprinkle with optional chopped parsley and serve immediately.
- If you use frozen cod, add 15 minutes of cooking time in the sous vide machine.