Sous Vide Cod Filet

Lemon butter · potato ravioli · stuffed baby peppers · asparagus

Sous Vide Cod Filet

Ingredients

Base recipe = 1 guest.
  • 225 g cod filet
  • 15 ml extra-virgin olive oil
  • 80 g baby bell peppers (about 2)
  • 120 g potato ravioli (about 2 large)
  • 15 g green onion
  • 60 g unsalted butter
  • 60 g lemon (juice + zest)
  • 10 g parsley
  • 30 g white bread
  • 5 g garlic
  • 10 g Parmesan cheese

Preparation

Vacuum seal cod with butter and lemon. Sous vide at 120°F (49°C) for 8 minutes. Prepare stuffed peppers with garlic bread mixture. Steam ravioli and asparagus. Plate cod gently and finish with lemon butter.

🧊 Sous-Vide Cooking Guide

Use the Tuscany Cuisine Sous-Vide Calculator to adjust thickness, temperature, and safety parameters.

Open Full Sous-Vide Calculator

🍷 Wine Pairing

Tiberio Trebbiano d'Abruzzo 2022

Fresh citrus and mineral notes balance the buttery sous-vide cod.

💰 Pricing Engine

Adj Food
$0.00
Labor
$0.00
Plate Cost
$0.00
Menu Price
Profit
$0.00
Food %
0%

🤖 AI Menu Recommendation

Calculating…

📊 Menu Dashboard

DishBadgeFoodLaborOverheadPriceProfit