Low Temperature Cod Fish
Cod Fish prepared in a Cook & Hold.
Ingredients
- 1 Cod Fish Filet (approx. 200g)
- Olive Oil (5g)
- Salt & Pepper
- Sous Vide Bag
Preparation
1. Preheat the Cook & Hold to 65°C
2. Marinate the Cod fish filet with oil, salt, and pepper.
3. Place into a sous vide bag and seal
4. Place fish into oven and cook at holding function for 30 to 40 minutes
