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Hi there! I’m Jasmine, and cod used to terrify me—too easy to overcook, too delicate to pan-fry well. That all changed with sous vide. The first time I made this cod sous vide recipe, I sealed it with garlic, salt, and butter, and let it bathe at 130°F for 30 minutes. The result? The flakiest, juiciest cod I’d ever eaten—zero stress, no dry bits. Now I make it all the time for quick dinners or date nights. It’s buttery, lemony, and melt-in-your-mouth perfect—just the kind of reliable recipe I love sharing on SousVideRecipe.com.
Growing up near the Florida coast, fish was always part of our dinner table—but cod? It intimidated me. I’d often end up with dry, rubbery fillets that flaked unevenly or stuck to the pan. Cod is delicate, and even the slightest mistake turns it from buttery to bland. I was almost ready to give up on it—until I tried my first cod sous vide recipe.
I remember sealing those fillets with a few pats of butter, garlic powder, and salt, thinking, “There’s no way this will actually work.” Thirty minutes later, I opened the bag to find something I’d never managed before: cod so tender it melted on the fork, perfectly opaque, and swimming in lemony butter sauce. It wasn’t just good—it was the best cod I’d ever made.
Now, this cod sous vide recipe is on rotation year-round. Whether I’m making weeknight dinners or prepping ahead for guests, it always delivers. No flipping, no babysitting the stove, and definitely no dry spots. You get clean, consistent results that make cod feel like a five-star dish—especially with a sprinkle of fresh dill and a squeeze of lemon on top.
This method also works beautifully with other flaky white fish like halibut or pollock. If you’re already a fan of our sous vide halibut with garlic herb butter or love the silky texture in our sous vide salmon filets, then cod is the next logical step. It’s mild, quick-cooking, and made for buttery sous vide magic.
PrintCod Sous Vide Recipe
This cod sous vide recipe delivers buttery, flaky fish every time. Sealed with garlic and lemon butter, then cooked to tender perfection at 130°F. Perfect for weeknight meals, date nights, or healthy meal prep.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 lb cod fillets, Pacific, Atlantic, Ling, or Pollock
1 tbsp garlic powder
1 1/2 tsp kosher salt
4 tbsp salted butter, cut into pats
2 tbsp lemon juice, about 1/2 lemon
3 tbsp chopped parsley or dill
Instructions
1. Preheat a water bath using an immersion circulator to 130°F.
2. Season the cod fillets with garlic powder and kosher salt.
3. Place seasoned fillets in a vacuum-seal or zip-top bag. Add butter pats over fish, then seal using vacuum sealer or water displacement method.
4. Place the bag in the preheated water bath. Cook for 30 minutes. If cooking from frozen, extend to 45 minutes.
5. Carefully remove cod from the bag onto a serving plate. Pour the butter sauce from the bag over the fish.
6. Top with fresh lemon juice and chopped parsley or dill. Serve immediately.
Notes
Use fresh cod for the best results—Pacific, Atlantic, or Ling.
To cook from frozen, extend time to 45 minutes.
Cod is delicate; skip pan searing. Use a torch if light browning is desired.
Pairs well with quinoa, steamed greens, or mashed potatoes.
Nutrition
- Serving Size: 1 fillet
- Calories: 220
- Sugar: 0g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 65mg
Time, Temperature & Texture in the Perfect Cod Sous Vide Recipe
Best Temperature for Cod Sous Vide Recipe
The beauty of this cod sous vide recipe lies in precision. Cod is one of the most delicate fish you can cook, and getting it just right makes all the difference between buttery perfection and dry disappointment. Even a slight deviation in temperature—just a few degrees too high—can cause it to tighten up or fall apart before it ever reaches your plate. That’s why the ideal temperature for this cod sous vide recipe is 130°F. At this setting, the fish turns opaque and tender, flaking cleanly with a fork but still firm enough to plate confidently.
Why does 130°F work so well for a cod sous vide recipe? It strikes the perfect balance between gentle heat and structural integrity. The proteins set evenly, creating a moist interior while maintaining that soft, melt-in-your-mouth bite. If you’re after a firmer texture—for example, serving chilled cod in a salad or breaking it into fish tacos—you can nudge the temperature up to 132°F or 135°F. Just keep in mind: at those temperatures, the outer layers will firm up slightly more and may lose that signature buttery feel sous vide fans crave.
On the flip side, dropping the temperature to 125°F results in cod that’s nearly sashimi-soft. While this might appeal to texture purists or seafood connoisseurs, thicker fillets may come off as too delicate for most palates. If you’re new to sous vide fish, stick with 130°F for reliable results that please everyone at the table.
This cod sous vide recipe is also one of the most forgiving ways to cook fish—especially if you’ve struggled with overcooked or broken fillets in the past. Whether you’re working with Pacific cod, Atlantic cod, or Ling cod, the results are incredibly consistent. The key? Seal the fish properly (vacuum-sealed or water displacement), and always cook fillets in a single layer to ensure even heat distribution.
Cooking from frozen? It’s no issue at all. Simply extend your cook time to 45 minutes. The sous vide water bath gently brings the temperature up without shocking the proteins or compromising texture. That’s what makes this cod sous vide recipe a true weeknight hero—no need to thaw, no need to hover over the stove.
Looking to master the art of fish sous vide beyond cod? Dive into our comprehensive Sous Vide Fish Recipes collection or explore our in-depth guide on Sous Vide Tuna Temperature & Timing for insight into texture control across species.
Whether you’re cooking for yourself, meal prepping for the week, or impressing guests, this cod sous vide recipe brings precision and confidence back to fish night—without a single dry bite.
Prep, Sealing & Finishing for Foolproof Cod Sous Vide Recipe
Seasoning and Sealing for Sous Vide Cod
The prep for this cod sous vide recipe is refreshingly simple, which is part of what makes it so reliable and approachable—even if you’re brand new to sous vide cooking. Start with high-quality, fresh cod fillets. Whether you choose Pacific cod, Atlantic cod, or even Ling cod, all varieties respond beautifully to this method. Pat the fillets dry with paper towels to help the seasonings adhere. Then, season each piece evenly with garlic powder and kosher salt. With this cod sous vide recipe, restraint is your best friend—cod has a delicate, mild flavor that shines through when it’s not overpowered.
Now it’s time to bag your fillets. Place the seasoned cod gently into a vacuum-seal bag or a high-quality freezer-safe zipper bag. Cuffing the top of the bag (folding it back a couple of inches) before loading helps prevent seasoning and butter from interfering with the seal. Once the fillets are in a single layer, top them with salted butter pats. As the cod sous vide recipe progresses, that butter melts slowly into the fish, creating a tender, infused bite from edge to edge.
Butter and salt are really all you need, but if you’re feeling adventurous, try slipping in a sprig of thyme, a few dill fronds, or even a lemon zest strip for added aromatics. The controlled sous vide environment helps those fresh additions gently release their flavor without overpowering the cod.
If you own a vacuum sealer, that’s the ideal option—it creates a clean, secure seal that ensures even cooking. But if you don’t, the water displacement method is just as effective. Slowly lower the uncuffed bag into your preheated water bath, using the pressure to press out excess air. Once most of the air is out, seal the top and submerge fully. That’s it. No fancy equipment necessary to master this cod sous vide recipe.
Be gentle during handling. Cod is soft and can break even before it’s cooked, especially if you’re working with thin fillets. If needed, use two bags to avoid overlapping pieces—this ensures more even heat exposure during cooking. Uneven thickness can also affect texture, so always arrange fillets flat and avoid stacking.
Want to explore more herb-packed flavor profiles? Check out our Sous Vide Halibut with Garlic Herb Butter or try a variation from our Sous Vide White Fish Collection to see how seasoning changes the game for delicate seafood.
Once you’ve prepped and sealed everything correctly, the heavy lifting is over. With sous vide, it’s hands-off from here—and your reward is perfectly buttery, restaurant-worthy cod every time you make this cod sous vide recipe.
Should You Sear Cod After Sous Vide?
Here’s the honest truth about finishing your cod sous vide recipe: in most cases, you really shouldn’t sear it. Cod is one of the most delicate types of fish to cook, and after spending 30 minutes in a perfectly controlled sous vide bath, it becomes tender, flaky, and almost buttery in texture. That’s part of its charm. But that softness also means it can fall apart at the slightest touch—especially under high, direct heat.
Unlike heartier cuts like steak or even halibut, cod doesn’t need a crispy crust to taste amazing. In fact, trying to sear it in a hot skillet often results in broken fillets or scorched edges. The beauty of this cod sous vide recipe lies in its simplicity. You’re not trying to transform the fish with fire—you’re letting its natural flavor shine through.
Still want a little color on top? Use a culinary torch for a quick finish. A few light passes with the flame give just enough surface contrast without altering the soft interior. The torch also allows you to control browning without applying pressure or risking breakage. It’s a smart move for presentation, especially if you’re serving guests or plating restaurant-style dishes.
But in truth, most people skip the sear altogether. The buttery cooking liquid left in the sous vide bag doubles as a ready-made sauce. Simply pour it over the fish when serving—it soaks into every flake and adds rich flavor without effort. That hands-off elegance is one of the defining features of this cod sous vide recipe.
You’ll find the same philosophy in our Sous Vide Mahi Mahi Recipe and our citrusy Sous Vide Snapper with Garlic Oil. Both dishes celebrate the clean, delicate flavors of sous vide fish without relying on searing. Instead, they highlight texture, consistency, and well-seasoned simplicity.
Whether you’re cooking for a weeknight dinner or prepping a meal that looks as good as it tastes, trust the method. The cod sous vide recipe delivers exceptional results without needing high-heat tricks. Let the water bath do the work, and let the fish speak for itself.
Serving & Storing Your Perfect Cod Sous Vide Recipe
How to Serve Cod Sous Vide
Once your fillets are done, it’s time for the fun part: serving. This cod sous vide recipe finishes beautifully with a drizzle of the lemon-garlic butter from the cooking bag. Pour it right over the fish for a silky, flavor-packed sauce that requires zero effort. Add a fresh squeeze of lemon juice and a sprinkle of chopped parsley or dill to brighten everything up.
Need pairing ideas? Serve your sous vide cod over a bed of garlic mashed potatoes, fluffy couscous, or lemony quinoa. For a lighter meal, pair it with steamed asparagus, sautéed spinach, or a crisp citrus salad. The mild flavor of cod makes it incredibly versatile, so you can dress it up or keep it simple depending on the occasion.
This cod sous vide recipe is also a fantastic candidate for healthy meal prep. You can portion out the fillets with rice and greens into airtight containers for quick weekday lunches. Since it’s gently cooked, it holds together better than pan-fried fish and keeps that buttery texture intact.
If you’re hosting a seafood night, pair this dish with our Sous Vide Sea Bass with Olive Relish or offer it alongside Sous Vide Shrimp Cocktail for a surf-and-surf experience that’s light, elegant, and completely stress-free.
Storage Tips & Reheating
Cod is best served fresh—but if you need to store leftovers, they’ll keep in the fridge for up to 2 days. Store the fish and cooking liquid separately if possible to preserve texture. Use an airtight container and refrigerate as soon as it cools.
To reheat, place the fish back into a vacuum-sealed or zip-top bag and warm gently in a 120°F sous vide bath for 10–12 minutes. Avoid microwaving, which can dry it out and break apart the flakes. Freezing is not recommended after cooking—it alters the texture of this delicate fish.
The beauty of this cod sous vide recipe is in how easily it adapts. Whether you’re plating it for guests or storing it for lunch later in the week, it holds up beautifully with minimal effort. Light, flaky, buttery, and seasoned to perfection—every bite delivers what sous vide promises: precision, flavor, and consistency.
Conclusion
Cod has a reputation for being tricky—delicate, fast to overcook, and quick to fall apart if handled wrong. But this cod sous vide recipe changes the game completely. With precision temperature and butter-infused cooking, every fillet comes out juicy, flaky, and ready to impress. No guesswork, no pan babysitting—just reliable, melt-in-your-mouth fish you can trust every time.
Whether you’re cooking from frozen, feeding a crowd, or simply making dinner for one, this recipe delivers foolproof results. Pair it with fresh lemon, herbs, and your favorite sides for a meal that’s light, satisfying, and full of clean flavor. Sous vide truly brings out the best in cod—and now, so can you.
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FAQs
How long to sous vide cod?
Cook cod sous vide at 130°F for 30 minutes. If cooking from frozen, extend the time to 45 minutes.
What is the best temperature for sous vide fish?
For white fish like cod, 130°F offers the perfect balance of tenderness and doneness without overcooking.
What not to put in sous vide?
Avoid raw garlic and raw onions in sous vide bags—they can become bitter. Stick to aromatics like herbs, lemon, and infused butter.
What fish is best for sous vide?
Cod, salmon, halibut, snapper, and tuna all work well. Cod is especially ideal for beginners due to its mild flavor and flaky structure.
What temperature should cod be fully cooked at?
130°F ensures cod is fully cooked with a tender, flaky texture while staying moist.
Should you sear fish after sous vide?
For cod, usually not. It’s too delicate and may fall apart. A light torch sear is the safer option if you want color.
How do I know if cod is fully cooked?
Cooked cod becomes opaque, flakes easily with a fork, and feels buttery yet firm to the touch.