If there’s one seafood recipe that feels like pure luxury but is secretly foolproof, it’s this Butter Poached Sous Vide Cod. The kind of dish that makes you close your eyes after the first bite and whisper, “Oh, that’s perfect.”
Sous vide takes the guesswork out of cooking delicate fish like cod — no overcooking, no dryness, no falling apart before it hits the plate. Just buttery, tender, melt-in-your-mouth fillets cooked to perfection every single time.
I love how something so simple — a few pats of butter, a little garlic powder, and a squeeze of lemon — can taste like a restaurant-level meal in just 30 minutes. This is my favorite kind of kitchen magic: minimal effort, maximum payoff.
Why You’ll Love This Recipe
This recipe is a keeper for both seafood lovers and anyone new to sous vide cooking. Here’s why:
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Never overcooked, never rubbery. Sous vide keeps the temperature steady so the cod comes out perfect every time.
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Restaurant-quality texture. The fish is buttery, flaky, and so tender it almost melts on the fork.
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No mess, no stress. Forget frying oil or splattering pans — sous vide keeps cleanup easy.
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Elegant but easy. Great for date nights, dinner parties, or even a weeknight meal that feels special.
Honestly, if you’ve ever been nervous about cooking fish, this recipe will make you fall in love with it.
The Best Type of Cod to Use
The beauty of this recipe is that it works with almost any variety of white fish. You can use:
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Atlantic Cod or Pacific Cod
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Lingcod
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Pollock (a great budget-friendly alternative)
As long as the fillets are about 1 inch thick or less, this time and temperature will give you that perfect flake.
Time and Temperature for Sous Vide Cod
I tested this recipe at 125°F, 130°F, and 135°F, and let me tell you — 130°F for 30 minutes is the sweet spot.
At this temperature, the cod turns opaque, tender, and perfectly cooked through without ever drying out. It’s the ideal texture — firm enough to hold its shape but soft enough to fall apart the moment your fork touches it.
If your cod is frozen, no problem! Just add 15 extra minutes of cooking time.
Ingredients You’ll Need
You don’t need much to make something incredible:
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Cod fillets: Fresh or frozen, about 1 inch thick
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Butter: For poaching — rich, golden, and irresistible
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Salt & Garlic Powder: Simple seasonings that let the fish shine
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Lemon: For that bright, fresh finish
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Fresh Herbs (optional): Parsley or dill add a beautiful touch before serving
That’s it — just a handful of ingredients and you’re on your way to restaurant-level flavor.
How to Make Butter Poached Sous Vide Cod
Step 1: Prep the Cod
Season the fillets lightly with salt and garlic powder on both sides. The goal here is subtle flavor — the butter and lemon will do the rest.
Step 2: Bag It Up
Add the seasoned cod to a sous vide bag, placing a few pats of butter directly on top of each fillet. Seal the bag using a vacuum sealer or the water displacement method.
Step 3: Cook Sous Vide
Preheat your water bath to 130°F (54°C). Place the sealed bag into the water bath, making sure it’s fully submerged. I like using sous vide magnets to keep it from floating.
Cook for 30 minutes. That’s all it takes for the butter to melt into a golden poaching bath and the fish to turn silky and flaky.
Step 4: Serve and Savor
Gently remove the fillets from the bag — they’ll be so tender they might try to fall apart (which is exactly what you want). Pour that lemony butter sauce from the bag right over the fish, and finish with a squeeze of fresh lemon juice and a sprinkle of parsley or dill.
You don’t need to sear or broil — this fish is pure perfection as is.
Chef’s Tips
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Skip the sear. Cod is too delicate for it. If you really want color, use a culinary torch for a quick kiss of heat.
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Go straight from freezer to sous vide. Just add 15 minutes to your cooking time.
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Butter is non-negotiable. It’s what transforms the fish from good to gourmet.
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Don’t over-season. Cod has a mild, sweet flavor — let it shine through.
Serving Suggestions
This buttery sous vide cod pairs beautifully with simple sides that let the fish be the star. Some of my favorites:
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Garlic mashed potatoes or creamy cauliflower mash
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Steamed asparagus or sautéed spinach
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Lemon rice or quinoa pilaf
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A crisp green salad with a light vinaigrette
Serve with a chilled white wine — something crisp like Sauvignon Blanc or Pinot Grigio — and you’ve got an elegant dinner that feels effortless.
FAQs
What temperature is best for sous vide cod?
130°F for 30 minutes. It’s the perfect balance between tender, flaky, and fully cooked.
Can I cook cod from frozen?
Yes — just increase the cooking time to 45 minutes.
Do I need to finish it after sous vide?
Nope! The cod is so tender that searing would make it fall apart. If you want extra color, a quick pass with a torch works better.
Can I use other fish?
Absolutely! This method works beautifully for any mild white fish like haddock, halibut, or pollock.
Is sous vide cod healthy?
Yes! It’s cooked gently in butter without any frying, so it’s rich in protein and omega-3s without the added grease.
Sous Vide Cod (Butter Poached Cod)
This Butter Poached Sous Vide Cod is tender, buttery, and effortlessly elegant.
Ingredients
- Cod fillets – 1 lb (Pacific, Atlantic, Ling, or Pollock)
- Garlic powder – 1 Tbsp
- Kosher salt – 1½ tsp
- Salted butter – 4 Tbsp, cut into pats
- Lemon juice – 2 Tbsp (about ½ lemon)
- Fresh parsley or dill – 3 Tbsp, chopped
Instructions
- Preheat your sous vide water bath to 130°F (54°C) using an immersion circulator.
- Pat the cod fillets dry and season both sides evenly with garlic powder and kosher salt.
- Fold down the top edges of a vacuum seal bag to keep them clean, then place the seasoned cod inside. Add the butter pats, distributing them evenly over the fish. Unfold the bag and seal it tightly, removing as much air as possible. If you don’t have a vacuum sealer, use the water displacement method with a sturdy zip-top bag.
- Place the sealed bag into the preheated water bath, securing it so it stays fully submerged (use sous vide magnets or a small bowl on top if needed). Cook for 30 minutes, or 45 minutes if cooking from frozen.
- When done, carefully remove the bag from the bath. Transfer the fish to a serving plate—it will be incredibly tender, so handle gently. Pour the melted butter from the bag over the fish to create a rich, golden sauce.
- Finish with a squeeze of fresh lemon juice and a sprinkle of parsley or dill before serving. Enjoy immediately for melt-in-your-mouth perfection.
Notes
- Don’t Overcrowd: Cook the fillets in a single layer so they cook evenly.
- Frozen Fish Tip: If cooking from frozen, add an extra 15 minutes to the sous vide time.
- Finishing Touch: For a light golden edge, you can quickly sear the cooked cod in a hot skillet with a touch of butter for 30 seconds per side.
- Serving Ideas: Pair with steamed vegetables, garlic mashed cauliflower, or a simple side salad.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 231Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 93mgSodium 655mgCarbohydrates 2gFiber 0gSugar 0gProtein 26g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Butter Poached Sous Vide Cod is one of those recipes that quietly steals the spotlight. It’s simple, precise, and nearly impossible to mess up — the kind of dish that makes you feel like a pro chef at home.
Each bite is buttery, delicate, and kissed with lemon — a true reminder that sometimes the simplest methods are the most rewarding.
Whether you’re serving it for date night, a dinner party, or just treating yourself after a long day, this recipe guarantees one thing: a perfect plate of fish every single time.
