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2 (6-ounce) cod filets
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Zest and juice of 1 lemon
Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
Season the cod with salt and pepper and place in a large vacuum seal or zipper lock bag. Add the olive oil, lemon zest, and lemon juice, and seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Remove the carefully remove the cod from the bag and pat dry. Serve.
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