Ingredients
2
2 servings
- •2 (4 ounce) cod loins
- •1 pinch salt and freshly ground black pepper
- •1 lemon
- •2 teaspoons butter
- •1 shallot, thinly sliced
Instructions
- Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.
- Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and two lemon slices.
- Divide the shallot slices between two resealable bags. Place a cod loin on top of the shallots. Close the bags, leaving 1 small corner open.
- Lower the bags into the water and submerge until all the air has been expelled. Close the corners.
- Wait until the timer goes off and remove the bags. Carefully transfer cod to serving plates. Drizzle 1 tablespoon of cooking liquid from each bag over each loin. Garnish with extra lemon slices.
Nutritional Facts
Per 2 servings
- Calories: 155
- Carbohydrate: 10g
- Fat: 5g
- Fiber: 3g
- Protein: 21g
- Sugar: 1g
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