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Home » Blog » Recipes » Sous Vide Black Cod Fillets

Sous Vide Black Cod Fillets

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Turns out, Sous Vide Black Cod Fillets is an easy method to make some delicious fish!

True confession: cooking seafood always stressed me out in the past. Maybe it’s ‘cause proteins from the sea are extremely perishable and seem to overcook in an instant. Plus, have you seen the price of high quality seafood lately?! Marone!

For many moons, my tame kitchen adventures involving fruits de mer only revolved around salmon and shrimp…but not anymore!

Armed with a SousVide Supreme and the conviction that I gotta get more healthy omega-3’s in my belly, I jumped in the deep end and joined a seafood CSA. I’m excited and a tad nervous that we’re getting a weekly delivery from Siren SeaSA – a sustainably-harvested local seafood CSA in the San Francisco Bay Area – but I’m ready for a challenge!

A fabric bag with the logo "SIREN SeaSA" stitched on the side.

For my first delivery, I received two be-YOO-tiful black cod fillets.

Two black cod fillets on a cutting board.

Wanna see how I sous vided them?

Follow the jump for the recipe!

Time to make Sous Vide Black Cod Fillets!

Serves 3

Ingredients:

  • 1 pound of black cod fillets, skin-on and scaled
  • 3 tablespoons of ghee or grass fed butter
  • 3 sprigs of thyme
  • 2 tablespoons of table salt (double the amount if using Kosher salt)
  • 1 cup of water
  • Kosher salt
  • Fleur de sel
  • Lemon wedges

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

I preheated the oven to 300 F, filled and heated my SousVide Supreme to 125 F, and sharpened my kitchen knife.

Someone sharpening a kitchen knife.

I combined the table salt and water in a measuring cup to make a 10% brine.

A salt water brine in a glass measuring cup with a spoon inside.

Then, I divided the big fillet into two portions (3 fillets total), carefully removed the skins from each piece…

Someone cutting off the skin of a black cod fillet.

…seasoned the skins on both sides with kosher salt…

Black cod skins on a cutting board are generously salted.

…and placed the skins on a parchment-lined baking sheet. I placed the skins in the preheated oven and set the timer for 35 minutes.

I grabbed a pair of clean tweezers and removed the pin bones from the fillets.

Someone using a tweezer to take out the bones in a black cod fillet.

What a pain in the butt!

Then, I put the boneless and skinless fillets in a Ziploc bag, poured in the brine, and let them sit on a bowl of ice in the fridge for 10 minutes.

Boneless, skinless black cod fillets brining in a plastic bag set on ice.

You don’t have to brine the fillets but it helps with the flavor AND you won’t get the unsightly white albumin all over the finished product.

After the brining was finished, I removed the fillets…

Someone removing the black cod fish fillet that was brining in a plastic bag.

…rinsed them in the sink…

Someone holding two black cod fish fillets.

..and dried them with paper towels.

I vacuum sealed each fillet with a pat of butter (or ghee) and a sprig of thyme…

Vacuum sealed black cod fish fillets with a pat of ghee and a sprig of thyme.

…and dunked them in the water oven for 20 minutes.

Someone dunking the bags of black cod fillets into a sous vide machine to cook.

While the fish was bathing in the Jacuzzi, the skins were finished crisping in the oven.  I removed them to a wire rack to cool (and not get soggy).

Baked black cod skins cooling on a wire rack.

When the fish was finished cooking, I removed the fillets and plated them on warm platters with some of the reserved cooking liquid/melted butter.

Someone holding the plastic bag containing the black cod fillet after it's done sous viding.

I topped the fish with a sprinkle of freshly ground pepper, Fleur de sel, and a squeeze of fresh lemon juice before diving in.

A plate with sous vide black cod with crispy cod skin and a side of vegetables.

The crispy skin coupled with the moist, buttery flesh was really yummy!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Plate of black cod fillets cooked sous vide.
Print Recipe
4.34 from 3 votes

Sous Vide Black Cod Fillets

Cooking black cod with my SousVide Supreme is a great and easy way to make delicious seafood!
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 3
Calories: 352kcal

Ingredients

  • 1 pound black cod fillets skin-on and scaled
  • 3 tablespoon ghee or fat of choice
  • 3 sprigs thyme
  • 4 tablespoon Diamond Crystal kosher salt 
  • 1 cup water
  • Diamond Crystal kosher salt 
  • Fleur de sel
  • lemon wedges
US Customary - Metric

Instructions 

  • Preheat the oven to 300 F and heat the SousVide Supreme to 125 F.
  • Combine the 2 tablespoons of table salt or 4 tablespoons of Diamond crystal kosher salt with 1 cup of water in a measuring cup to make a 10% brine.
  • Divide the large black cod fillets into two portions for 3 fillets total.
  • Carefully remove the skins from each piece and season the skins with salt on both sides.
  • Place the skins on a parchment-lined baking sheet. Throw them into the oven for 35 minutes.
  • While the skins are cooking, grab a pair of clean tweezers and remove the pine bones from the fillets.
  • Put the fillets in a bag and pour in the brine. Let them sit in a bowl of ice in the fridge for 10 minutes. (You don’t have to brine the fillets but it helps with the flavor AND you won’t get the unsightly white albumin all over the finished product.)
  • After brining, remove the fillets from the bag, rinse them in the sink, and dry them with paper towels.
  • Vacuum seal each fillet with a pat of ghee or butter and a sprig of thyme.
  • Dunk the sealed fillets in the water oven for 20 minutes.
  • The skins should be finishing up in the oven. When they are done, remove them from the pan to a wire rack to cool.
  • When the fillets are finished cooking, put them on a platter and top with the reserved cooking liquid/melted butter.
  • Top the fillets with pepper, fleur de sel, and a squeeze of fresh lemon juice.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 352kcal | Carbohydrates: 1g | Protein: 15g | Fat: 32g | Fiber: 1g
16

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