Step 1

1 Grate ginger on a glass cutting board, zest and halve your lemon.

Step 2

2 Combine lemon juice and zest, ginger, olive oil, kosher salt and black pepper in a mixing bowl and whisk to combine.

Step 3

3 Add cod fillets to a vacuum sealable bag along with the lemon-ginger sauce, seal until air tight.

Step 4

4 Prepare your garnish by finely dicing the dill and dividing the second lemon into wedges.

Step 6

6 Heat water bath to 140F.

Step 7

7 Carefully place vacuum sealed cod fillets in the water bath.

Step 8

8 Cook for 45 minutes.

Step 9

9 Remove from water bath and discard cooking liquid.

Step 10

10 Garnish with lemon wedges and one or two cracks of black pepper, and serve.