Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Choose your preferred doneness.Taste: Soft and textured Temperature: 129.2 °F Time: 45 minutes

Moderately season each cod filet with salt and fresh cracked pepper before placing them in the vacuum bag along with olive oil or unsalted butter, garlic, and thyme.

Using the vacuum sealer, make sure that the cod is completely sealed and that any excess air has been removed from the bag.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Allow the cod to sous vide for the duration of the given cooking time.

Once the cod has finished cooking, carefully remove the filets from the water bath. Remove the cod from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry each filet with a paper towel.

Place a non-stick pan over high heat and add high-temperature cooking oil and unsalted butter. When the oil begins to lightly smoke, carefully add the cod filets along with the garlic and herbs to the pan. Sear the cod for approximately one minute, while continuously spooning the aromatic butter over each filet. This adds an extra depth of flavor and smells amazing!

While cod is mild in flavor, its unbelievably flaky texture makes it the perfect blank canvas for creating your culinary masterpiece.