Sous Vide Cod Filet
with lemon butter, potato ravioli, garlic bread-stuffed baby peppers, and asparagus
with lemon butter, potato ravioli, garlic bread-stuffed baby peppers, and asparagus
Place the cod filet in a sous vide bag with melted butter and lemon juice. Cook sous vide at 120°F (49°C) for 8 minutes.
Wash and dry the baby peppers. Poach them submerged in canola oil, covered, at 300°F for 22 minutes. Peel the peppers once cooled.
Prepare the garlic bread filling by mixing soaked and squeezed white bread with Parmesan, parsley, olive oil, and garlic. Pipe into the peeled peppers and keep warm.
Steam potato ravioli and toss gently in melted butter with julienned green onions.
Steam peeled asparagus spears until tender.
On a dinner plate, lay asparagus in the center, top with the cod filet, and garnish with the stuffed baby peppers on one side and the buttered potato ravioli on the other.
Calories: ~620 kcal | Protein: ~45g | Fat: ~32g | Carbs: ~28g | Fiber: ~3g | Sodium: ~710mg
Tiberio Trebbiano d'Abruzzo 2022 — Crisp, fresh citrus notes, herbal edges, perfect pairing with delicate cod and buttery sauces.
