Perfect Sous Vide Wild Alaskan Cod Recipe

I tried a lazy dinner experiment tonight to see whether frozen wild Alaskan cod fillets could be turned into a tasty meal with minimal work.

The question: would dinner be palatable if I used two frozen wild Alaskan cod fillets straight from the freezer?

Time to make Easy Sous Vide Wild Alaska Cod

Serves 2

Ingredients:

• 2 Alaskan cod fillets
• Freshly ground black pepper
• Aleppo chile finishing salt
• 2 tablespoons coconut oil or fat of choice

Equipment:

• Basic sous vide setup (I used a SousVide Supreme) and a hot cast iron skillet.

I placed the frozen fillets directly into a preheated sous vide bath at 130°F and left them for 30 minutes.

After the bath, I removed the fillets from their bags, patted them dry, and seasoned them with freshly ground black pepper and Aleppo chile finishing salt.

Next, I heated coconut oil in a very hot cast iron skillet and seared the cod for about one minute per side to develop a light crust.

The result: very good. The fish came out tender and flavorful despite starting from frozen.

To round out the meal, I quickly sautéed packaged baby spinach with a little pre-peeled minced garlic in the same skillet. I finished the plates with a spoonful of salsa and a dollop of guacamole. It was simple, fast, and tasty—ideal for a relaxed weeknight cook.

If I’d thawed and seasoned the fillets and vacuum-sealed them ahead of time, the flavor might have been slightly better, but the goal of this test was to find the minimum effort needed to make an enjoyable dinner. Cod isn’t my top choice, but until more vacuum-sealed options appear locally, I’m happy to sous vide cod and sockeye straight from the bag when I want a no-fuss seafood dinner.

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