Sous Vide Pesto Cod with Roasted Vegetables
Sous Vide Pesto Cod with Roasted Vegetables
ingredients
- 2 cod fillets (4 oz each)
- Salt and pepper, to taste
- 2 tablespoons homemade pesto sauce
- 1 cup mixed roasted vegetables (broccoli, carrots, and bell peppers)
- 1 teaspoon olive oil for roasting
- Fresh basil leaves, for garnish
steps
- 1.
Preheat Joule Turbo sous vide to 130°F.
- 2.
Season the cod fillets with salt and pepper.
- 3.
Place the cod fillets in individual vacuum-sealed bags and use a vacuum sealer or the water displacement method to seal them.
- 4.
Sous vide the cod fillets using Joule Turbo for 30 minutes.
- 5.
Remove the cod fillets from the bags and pat them dry with a paper towel.
- 6.
Preheat the oven to 400°F.
- 7.
Place the cod fillets on a baking sheet lined with parchment paper.
- 8.
Spread the pesto sauce evenly over the fillets.
- 9.
Bake the cod fillets in the preheated oven for 10-12 minutes or until the top is golden and crispy.
- 10.
While the cod is baking, roast the mixed vegetables by tossing them with olive oil and seasoning with salt and pepper. Roast them in the oven for 15-20 minutes until tender and slightly charred.
- 11.
Serve the baked cod fillets on a plate alongside the roasted vegetables.
- 12.
Garnish with fresh basil leaves.
