Have you ever wanted to serve up a dish that looks and tastes like it came straight from a top-tier restaurant, without actually leaving your kitchen? This sous vide cod recipe with miso foam and charred asparagus brings that vision to life. Perfectly cooked, tender cod fillets, smoky asparagus with a hint of char, and a silky miso foam that adds a touch of umami—this dish is a delicious blend of gourmet flair and healthy eating. And the best part? It’s surprisingly simple to make. Whether you’re impressing dinner guests or just indulging in a refined meal at home, this recipe is your ticket to fine dining, no reservations required.
Servings: 2
Calories per serving: ~350 kcal
Cooking Time: 45 minutes (including sous vide)
Level: Impressively Simple
Ingredients:
The Stars – Cod & Asparagus
- 2 cod fillets (around 150g each)
- 1 tbsp olive oil (extra virgin, because we’re fancy like that)
- 1 tsp lemon zest (adds that zing!)
- Salt & pepper to taste
- 1 bunch of asparagus spears, trimmed and ready for the grill
- 1 tbsp olive oil for asparagus
- A generous squeeze of lemon juice for finishing
The Flair – Miso Foam
- 1 tbsp white miso paste
- ¼ cup low-sodium veggie broth (for flavor depth)
- ½ tsp soy lecithin (optional, but makes it super foamy and chef-like)
The Play-by-Play:
1. Cod That’s Hot but Not Overcooked
- Set your sous vide bath to a precise 130°F (54°C)—think of it as a personal hot tub for the cod.
- Season the fillets lovingly with olive oil, lemon zest, salt, and pepper.
- Seal them in a vacuum bag or go with the DIY ziplock water displacement trick.
- Immerse in the bath for 30 minutes while you sip on something refreshing.
2. Get Charred with Asparagus
- Crank up a grill pan until it’s super hot.
- Coat your asparagus in olive oil, salt, and pepper—keep it simple, because simplicity screams elegance.
- Grill for 3–5 minutes, turning occasionally, until they’re perfectly charred and smoky. A few blackened bits? That’s character!
3. Foam Party! (Miso Style)
- Warm the veggie broth and whisk in the miso paste until they’re best friends.
- If you have soy lecithin, blend it in with an immersion blender to get a dramatic foam. If not, no worries—you’ll still have a gorgeous miso drizzle.
4. Plate Like a Pro
- Start with the charred asparagus as your earthy base.
- Gently place the sous vide cod atop the spears, showing off those perfect fillets.
- Drizzle (or foam) the miso sauce around the plate in artistic swoops.
- Finish with a squeeze of lemon juice for a bright pop of flavor and some extra zest for garnish.
Pro Tips:
- Want to jazz it up further? Add a sprinkle of sesame seeds or a dash of chili flakes for an extra twist.
- Don’t have sous vide equipment? No problem—oven-bake your cod at 275°F (135°C) for about 20 minutes until just opaque.
This dish may sound like something from a Michelin-starred menu, but it’s all about having fun while making it. Whether it’s date night or just a fancy solo dinner, this recipe lets you be the chef who keeps it cool yet classy. Bon appétit!
