Ingredients

• 2 (5-ounce) cod filets
• Salt and black pepper
• 3 tablespoon extra virgin olive oil
• Zest and juice of 1/2 lemon

Garnish

• 100gr butter
• 1/4 chili
• 1/2 lemon
• Parsley

Instructions

Set the Sous Vide Cooker to 132°F (55°C).

Season the cod with salt and pepper and put it in a vacuum seal or zipper-lock bag.

Add the olive oil, lemon zest, and lemon juice, and seal using the water immersion technique or a vacuum sealer on the moist setting.

Place in the water bath and set the timer for 30 minutes.

After the 30 minutes are up, take the bag from the water bath. Carefully remove the cod from the bag and place it on a platter.

Cut the chili, lemon, and parsley in small pieces and place it in a pot on a stove along with the butter on a mild setting. When the butter has melted it is ready to serve with the cod.