Here’s an experiment I performed tonight for dinner, all done in the interests of science laziness:

The question: Would dinner be palatable if all I did was grab two frozen wild Alaskan cod fillets straight out of the freezer?

Time to make Easy Sous Vide Wild Alaska Cod

Serves 2


  • 2 Alaskan cod fillets
  • Freshly ground black pepper
  • Aleppo chilé finishing salt
  • 2 tablespoons coconut oil or fat of choice


  • All of my recommended kitchen tools are listed here.

So I plopped them in my SousVide Supreme (preheated to 130 F) for 30 minutes…

Two packages of frozen Alaska cod fillets.

…dried them off…

Dried off Alaskan cod fillets on paper towels.

…seasoned them with freshly ground pepper and Aleppo chile finishing salt…

Two Alaskan cod fillets drying off on a paper towel and seasoned with black pepper and Aleppo chilé finishing salt.

…and seared them – a minute per side – in some coconut oil in my super hot cast iron skillet.

Alaskan cod fillets cooked sous vide searing off on a cast iron skillet.

The answer: Yep!

To accompany my fish, I sautéed some pre-washed, packaged organic baby spinach with some minced pre-peeled garlic cloves in my unwashed cast iron skillet.  Then, I topped the fillets with Primavera salsa and a dollop of Wholly Guacamole. It was super-easy: Perfect for a slacker cook, and tasty to boot.

Paleo and Whole30 easy sous vide wild alaskan cod on a plate with steamed spinach.

I’m sure if I defrosted and seasoned the fillets before vacuum-sealing them, they would’ve tasted even better, but this experiment was to determine the bare minimum I could get away with to make edible fish with the least amount of work. I have to admit that cod isn’t my favorite fish, but until Costco starts stocking IQF vacuum-sealed Alaskan king salmon, I’ll happily sous vide cod and sockeye salmon straight from the bag.

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).


Easy Sous Vide Wild Alaskan Cod

4.71 from 27 votes
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings 2
I experimented with cooking wild Alaskan cod straight from the freezer sous vide style... the result? Delicious dinner!


  • 2 wild Alaska cod fillets
  • Freshly ground black pepper
  • Aleppo chile finishing salt
  • 2 tablespoons coconut oil or fat of choice
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  • Preheat your SousVide Supreme to 130°F. Plop your frozen cod straight from the freezer into the bath for 30 minutes.
  • Take the fillets out of the water bath and the plastic bags. Dry them off and season with pepper and Aleppo chile finishing salt.
  • Heat up the oil in a cast iron skillet on high. Sear the fish for 1 minute per side. Serve with some sautéed baby spinach and guacamole!


Calories: 499kcal | Protein: 82g | Fat: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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