Lemon Garlic Sous Vide Cod Recipe

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When it comes to cooking fish, it can be a bit of a challenge. As there is a very fine line between perfectly cooking and over-cooking the fish, that’s why this recipe is the ideal choice for you. There is never overcooking when cooking with Sous Vide. You set the temperature to your preferred doneness, and that’s it. You wait for the magic to happen!

Some tips to consider when making this recipe

  • Lemon help in tenderizing the fish, making it more delicate and rich. While garlic powder enriches the flavor and enhances it.
  • Different temperatures control the texture of the fish. 132°F (55.6°C) is perfect for me. However, you can cook at 140°F (60°C) for a much firmer texture. Or at 130°F (54°C) for a more tender yet a bit raw texture.
  • You can Sous Vide frozen codfish simply by increasing cooking time by 15 minutes.
  • Leave it to cook for 45 minutes in the case of a 1.5-inch thick piece and only 30 minutes for 1-inch thick piece.
Lemon Garlic Sous Vide Cod Recipe

How to Cook Lemon Garlic Sous Vide Cod

Learn the best way of cooking the delicious garlic-y codfish with a hint of lemon that will result in a mouth-watering and delicious dinner meal.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 people
Calories 126 kcal


  • 3 cod fillets
  • ½ tablespoon of olive oil
  • 1 sliced lemon
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of paprika
  • ¼ teaspoon of salt
  • 1/8 teaspoon of ground black pepper
  • Chopped parsley for garnishing (optional for serving)


  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 132°F (55.6°C). Leave it to preheat.
  • Season your cod filets by rubbing ½ tablespoon of olive oil on both fish sides with the seasoning mixture made of garlic powder, paprika, salt, and pepper.
  • Place the fish fillets in a zip-lock bag with the lemon slices. Make sure they are spread in one layer to properly and equally cook.
  • Now, for the ‘Water displacement’ technique, close the bag containing the codfish completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Dip the bag completely into the sous vide container. You can use sous vide weight magnets or kitchen metal tongs to make sure the bag doesn’t float on the surface
  • Cook for 30 minutes.
  • Remove the codfish pieces from the bag using a fish spatula to avoid them from falling apart when the time is done.
  • Sprinkle the chopped parsley and serve immediately. You can serve the fish on tortillas for tacos, potatoes, or pasta.


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