Tonight’s dinner is what we call, “healthy fish and chips.” I will cook cod fillets in my sous vide, and use a special trick that uses the potato’s own starch to make them so crispy, you’d swear they were deep fried! Here’s what you’ll need:
The sous vide is the best method for cooking fish that I have ever found. It makes the most firm yet tender texture, and results in zero fishy smell in your kitchen! Cook any kind of fish fillet in the sous vide at 130 degrees for 45 minutes to 1 hour for the best fish you’ve ever had.
Cod can be an especially stinky fish. Here’s a trick for if you get smellier fillets… place the fish in a bag with milk and let it sit 20 to 20 minutes. The milk will absorb the fishy smell. Then drain and rinse the fish.
While the fish de-stinks, heat the oven to 450. Peel and dice 1 pound of russet potatoes, place in a pot, covered with water, and bring to a boil.
It is important to use russet potatoes for this recipe. Yukon gold and red potatoes don’t have as much starch, and won’t crisp up like the russets will. Boil the potatoes 15 minutes, then drain and place in a bowl.
Add 1/4 teaspoon of salt and 1 teaspoon olive oil. Toss the potatoes around in the bowl. The surface of the potatoes should get all roughed up… this is good! You’re building a layer of starch that will crisp up in the oven!
Spread the potatoes out on a baking sheet lined with parchment or foil, sprayed with cooking spray.
Mix together the zest of a lemon, 1 teaspoon dill, and 1/4 teaspoon each salt and pepper.
Spread this mixture evenly over the cod fillets and seal in a gallon zip bag.
Place in the sous vide and cook at least 45 minutes, up to 2 hours.
While the fish cooks, roast the potatoes 20 minutes, then give them a stir and flip, and roast 10 to 15 minutes more, until golden brown and very crisp.
If you don’t have a sous vide machine (poor you!), you can push the potatoes to one side of the sheet pan after the first 20 minutes of roasting, and add the fish fillets to the other side.
Meanwhile, make my family’s favorite salad dressing. Place 1 garlic clove, 1/4 of a shallot, and 1 teaspoon dijon mustard in your blender.
Add 1/2 cup each canola oil, extra virgin olive oil, and water.
Add 3 tablespoons each red wine vinegar and balsamic vinegar, and 2 tablespoons soy sauce.
Blend together, just 10 to 20 seconds.
Place in a jar and refrigerate until ready to use.
Place red leaf lettuce and halved cherry tomatoes in a bowl. Add dried fruit and nuts.
Right before serving, shake the dressing to recombine and add a couple tablespoons to the salad. Toss and serve!