Cod Salad

A delicious and healthy meal. Perfect for lunch – easy to make and does not leave you feeling tired after. Instructions for sous vide and sauté.

Ingredients

  • 1 Cod filet
  • 1 Garlic clove
  • 2 Thyme sticks
  • Butter
  • Ginger (2 thin slices)
  • Salt and pepper
  • Baby zucchini
  • Heirloom tomatoes
  • Belgian endives

Directions

Sous Vide

Season the cod with salt and pepper and place it in a vacuum seal bag with a tbsp of butter plus the garlic, ginger and thyme. Cook it in your sous vide for one hour at 140ºF.

Preheat a non-stick pan to medium-high heat and add a tbsp of olive oil. Take the cod out of the vacuum seal bag and pad it dry. Place it in the pan and cook each side for 60 seconds until slightly brown. We just want to color it here, the fish is already cooked.

Or Sautéed

Preheat a non-stick pan to medium-high heat and season the cod with salt and pepper. When the pan is hot add a tbsp of butter and olive oil with the thyme, garlic and ginger as the butter melts. Place the cod in the pan and use a spoon to pour some of the infused butter over it. Cook for about 2 to 3 minutes then flip to the other side. Cook for another 2 to 3 minutes until the fish is fully cooked. Remember to continue to baste the fish as it cooks.

Plating

Remove the fish from the pan and place it aside to rest for a bit. While the fish rests sauté the zucchini and tomatoes with some olive oil and season with salt and pepper. Cook for just a minute or two.

Plate with Belgian endives and decorate with some fresh oregano leafs.

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