Sous Vide Black Cod & Broccoli w/Almond Dressing

photo Sous vide black cod Last night’s meal had a few departures from the actual recipes at hand so I will be making this again down the line to make some tweaks and try the parts I missed.  It was still a solid meal that was easy to prepare, and there were definitely no complaints!

First of all, the Black Cod recipe (from Nom Nom Paleo) called for baking the skin in the oven separately to provide not only what would have been a stunning garnish, but also a would have provided more texture and taste to the final dish.  (plus it would have made a cooler picture!) My fish monger had lots of cod, but unfortunately the skin was already removed.

NOTE: If you don’t have a Sous Vide you can always bake the fish in a Pyrex dish at 350 for about 12-14 minutes. Look for a post from me on Sous Vide cooking in the coming weeks.  

The broccoli dish was delicious and easy, too!  The Civilized Caveman calls for grilling the broccoli in a tinfoil pouch, but I spread the broccoli on a baking sheet and stuck it in the oven for 20 minutes at 350.  It came out of the oven with the perfect balance of crispy, tender, and al dente, plus the sesame oil was a nice lighter departure from the olive oil I normally use.  The dressing was really easy, too!  I served it on the side, rather than mixing it in, so we could all have as little or as much as we wanted.  This side dish was SO good and will definitely be on the regular rotation.

Get the recipe for Sous Vide Black Cod HERE

Get the recipe for Broccoli w/Almond Dressing HERE


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