Turbo Black Cod

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the black cod in a microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. If cooking 2 fillets, place flat, in the bag side by side. If cooking more, use multiple bags. 
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your black cod. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo. 
• 4When the timer signals that the black cod is done, carefully remove the bag from the water. Place the fish on a paper towel lined cooling rack set over a tray and pat dry. Using a small knife, gently peel back the skin to remove it.
• 5Transfer the black cod to a serving plate. Sprinkle with sea salt and freshly ground black pepper and a squeeze of lemon to serve.