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Cod Filets with Lemon & Cilantro
Never over-cook your fish again! Sous Vide preparation delivers a soft, buttery texture and
delicate flavor.
Serves: 2
• 2 (6 oz.) cod filets
• 2 teaspoons Old Bay Seafood Seasoning
• 1 tablespoon extra virgin olive oil
• 1 lemon, thinly sliced
• 1 teaspoon freshly squeezed lime juice
• handful fresh cilantro
• 1 tablespoon salted butter
1. Following the directions outlined in the instruction manual, assemble and program the
CRUX Sous Vide Professional Style Cooker: 132°F for 30 minutes.
2. Add all ingredients to a large zipper or vacuum seal bag.
3. Vacuum seal fish or remove as much air as possible from the zipper bag.
When the ready signal sounds, place and clip bag in water, making sure the bag
is fully submerged.
4. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag.
5. If a brown crusty exterior is desired, pat fish dry, and quickly sear fish in a hot skillet
until browned.
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