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1 Grate ginger on a glass cutting board, zest and halve your lemon.
2 Combine lemon juice and zest, ginger, olive oil, kosher salt and black pepper in a mixing bowl and whisk to combine.
3 Add cod fillets to a vacuum sealable bag along with the lemon-ginger sauce, seal until air tight.
4 Prepare your garnish by finely dicing the dill and dividing the second lemon into wedges.
6 Heat water bath to 140F.
7 Carefully place vacuum sealed cod fillets in the water bath.
8 Cook for 45 minutes.
9 Remove from water bath and discard cooking liquid.
10 Garnish with lemon wedges and one or two cracks of black pepper, and serve.