Sous Vide Cod Filet. Tender sous vide cod filet with lemon butter, potato ravioli, garlic bread-stuffed baby peppers, and asparagus.
Italian recipe. Secondi. Seafood.
Ingredients include cod filet, lemon butter, potato ravioli, baby peppers, asparagus, garlic bread stuffing.
Techniques include sous vide cooking, vacuum sealing, butter emulsion, vegetable roasting.
Nutrition tags: high protein, low fat, omega 3, Mediterranean healthy.
Dietary tags: seafood, Mediterranean diet, pescatarian, sous vide.
Wine pairings: Chardonnay, Vermentino, Pinot Grigio, Verdicchio.
Protein: Fish. Cut: Cod filet. Station: Sous Vide Station.
Flavor profile: medium fat, medium acid, medium salt, medium umami, low sweet, low bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: The delicate flaky texture of sous vide cod pairs beautifully with crisp mineral whites and lightly oaked Chardonnay. Lemon butter enhances richness while asparagus and stuffed peppers add vegetal freshness and savory depth. Vermentino and Verdicchio provide acidity and balance without masking the cod.
Related terms: sous vide cod, cod filet, lemon butter sauce, Italian seafood entree, Mediterranean fish recipe, vacuum cooked seafood.
Sous Vide Cod Filet
Tender cod filet gently cooked sous vide and finished with lemon butter, potato ravioli,
garlic bread-stuffed baby peppers, and asparagus for an elegant seafood secondi.
SecondiCod - FiletTier 2 - Sous Vide
Ingredients
Base recipe for 1 serving. Adjust the servings field below to scale the quantities.
Base recipe = 1 serving.
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
90 g asparagus
Method
Vacuum seal the cod filet with butter and lemon.
Sous vide at 120°F (49°C) for 8 minutes until delicately tender.
Prepare the stuffed baby peppers with the garlic bread mixture.
Steam the potato ravioli and asparagus until just cooked.
Plate the cod gently and finish with lemon butter.
Chef’s Note: This dish is all about precision and delicacy. Keep the cod moist and tender, avoid over-handling during plating, and let the lemon butter bring brightness to the final presentation.
Nutrition (per serving, estimate)
Calories
Approx. 640 kcal
Fat
34 g
Carbohydrates
26 g
Protein
41 g
Sodium
Varies with seasoning and Parmesan
Seafood-High Protein-Sous Vide
🧊 Sous-Vide Cooking Guide
Use the Tuscany Cuisine Sous-Vide Calculator to adjust thickness, temperature, and safety parameters.
