Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
This recipe is simple and fresh. It’s perfect for both dinner and lunch. The cod is moist and plump, and the lemon and capers help to lift out the flavors. There are no powerful sauces or condiments — here, the fish really shines.
Ingredients for 2
- 2 (6-ounce) cod fillets
- Salt and freshly ground black pepper
- 1/2 lemon, sliced into 4 rounds
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons capers
- Chopped fresh dill
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 131ºF (55ºC).
Step 2
Season cod with salt and pepper. Place in a single layer in a large zipper lock bag. Lay 2 lemon slices over each piece of cod. Add 1/4 cup of the olive oil and the capers. Seal the bag using the water immersion technique.
Step 3
Place the bag in the water bath and set the timer for 30 minutes.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Carefully remove the cod from the bag and transfer to 2 serving plates. Keep at least 1 lemon slice on top of each fillet.
Step 1
Carefully pour 1 to 2 tablespoons cooking liquid over each fillet. Drizzle with remaining tablespoon olive oil and garnish with dill. Serve.