Ingredients
Base recipe for 1 serving. Adjust the servings field below to scale the quantities.
Base recipe = 1 serving.
- 225 g cod filet
- 15 ml extra-virgin olive oil
- 80 g baby bell peppers (about 2)
- 120 g potato ravioli (about 2 large)
- 15 g green onion
- 60 g unsalted butter
- 60 g lemon (juice + zest)
- 10 g parsley
- 30 g white bread
- 5 g garlic
- 10 g Parmesan cheese
- 90 g asparagus
Method
- Vacuum seal the cod filet with butter and lemon.
- Sous vide at 120°F (49°C) for 8 minutes until delicately tender.
- Prepare the stuffed baby peppers with the garlic bread mixture.
- Steam the potato ravioli and asparagus until just cooked.
- Plate the cod gently and finish with lemon butter.
Chef’s Note: This dish is all about precision and delicacy. Keep the cod moist and tender, avoid over-handling during plating, and let the lemon butter bring brightness to the final presentation.
| Calories | Approx. 640 kcal |
| Fat | 34 g |
| Carbohydrates | 26 g |
| Protein | 41 g |
| Sodium | Varies with seasoning and Parmesan |
🧊 Sous-Vide Cooking Guide
Use the Tuscany Cuisine Sous-Vide Calculator to adjust thickness, temperature, and safety parameters.