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Preheat your SousVide Supreme to 130°F. Plop your frozen cod straight from the freezer into the bath for 30 minutes.
Take the fillets out of the water bath and the plastic bags. Dry them off and season with pepper and Aleppo chile finishing salt.
Heat up the oil in a cast iron skillet on high. Sear the fish for 1 minute per side. Serve with some sautéed baby spinach and guacamole!