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Ingredients
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2 (4 ounce) cod loins
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salt and freshly ground black pepper
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1 lemon, zested, then cut into slices
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2 teaspoons butter
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1 shallot, thinly sliced
Directions
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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.
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Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.
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Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.
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Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.
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Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.
Nutrition Facts (per serving)
155 | Calories |
5g | Fat |
10g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 155 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 14% |
Cholesterol 52mg | 17% |
Sodium 182mg | 8% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 21g | 42% |
Vitamin C 46mg | 51% |
Calcium 51mg | 4% |
Iron 1mg | 6% |
Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.