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cod in bechamel sauce topped with panko with salad on plate
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5 from 7 votes

Sous Vide Cod (With Bechamel Sauce Your Way)

How about guaranteed melt in your mouth cod every single time you cook it? That's what you get with sous vide cod. No more stressing about dry, rubbery and over cooked.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 3 (or 2 larger portions)
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 1 pound cod fillets or cod loins similar thickness if possible
  • 1 teaspoon olive oil
  • salt and black pepper

Mustard Bechamel sauce, Note 1 for variations

  • 2 tablespoons butter salted or unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup milk, Note 2
  • 1 tablespoon Dijon start with less and add to your taste
  • kosher salt and black or white pepper to taste (about 1/2 teaspoon kosher salt)
  • 2 tablespoons finely chopped green onions
  • 1/4 cup fresh parsley or cilantro, chopped, Note 3
  • optional: pinch of nutmeg

Panko topping (optional)

  • 1/2 cup Panko bread crumbs (or 1/3 cup bread crumbs)
  • 1 tablespoon butter or a bit more
  • 1/8 teaspoon garlic powder
US Measures - Metric

Instructions

  • OPTIONAL DRY BRINING: To firm up the cod texture and add flavor, sprinkle fillets all over with kosher salt. Place in fridge uncovered for 30 minutes. Do NOT rinse when done. Continue with recipe.
  • PREPARE SOUS VIDE BATH: Fill container or pot with water. Set the temperature to 130F/54.4C - 132F/55.5C  (for very moist and tender) and allow water to heat to that temperature. Tip: start with hot tap water instead of cold water to reduce heating time. Note 4 for other temperatures.
  • PREPARE COD and SOUS VIDE: Coat cod fillets with olive oil. Sprinkle on salt and pepper (and a pinch of thyme if you like). Place in ziploc sous vide bag. Lower bag into water bath just until top of bag is just above water (water will push air out), then seal bag. Cook for 30 minutes. Note 5 for timing. Sealing with a vacuum bag is not recommended for this recipe.
  • MAKE BECHAMEL SAUCE: While cod is cooking, make sauce. Heat butter in medium saucepan to medium heat. Add flour and stir for 2 minutes just until roux is starting to darken. Add milk and whisk cream sauce until smooth. Cook for about 5 minutes until thickened and bubbly (it will thicken more as it sits around). If too thick, add more milk.
    For creamy mustard sauce, stir in Dijon, salt, pepper, parsley and green onions (optional - pinch of nutmeg). Taste and adjust seasonings. Note 1 for other variations.
  • MAKE PANKO TOPPING: Heat small pan to medium heat. Add butter, panko, garlic powder. Stir for 3-4 minutes until golden brown. Note 6 for alternative.
  • ASSEMBLE: Remove cod from bag and transfer to serving dish (if you are going to warm it under the broiler, make sure it is an oven proof shallow baking dish). Pat dry a little with a paper towel so it doesn't water down the sauce. Break into chunks. Pour sauce over fish. Sprinkle toasted bread crumbs on top. Serve immediately.

Notes

  1. Bechamel sauce variations
    • mornay sauce - add 1/2 cup/56 grams grated cheese e.g. gruyere, parmesan and a touch of mustard.
    • herb sauce - add 2-3 teaspoons chopped dill, tarragon or thyme (or a teaspoon dried herbs)
    • curry sauce - add 1/2 teaspoon (or more to taste) of curry powder.
    • dairy-free bechamel - replace the butter with olive oil and the milk with soy or another plant-based milk. Add whatever seasonings you like.
    • or instead, use this white wine sauce
  2. Milk options - I use 2% milk and sometimes a splash of cream. Use any kind you like from fat free to whole, or plant-based. 
  3. Herb options: parsley, cilantro, dill, thyme, tarragon.
  4. Sous vide temperature options:
    • 130F/54.4C - 132F/55.5C. These low temperatures will give you flaky fish just past the translucent stage, very moist and tender. My preferred temps.
    • 135F/57C - fish is firmer.
    • Higher temperatures like 140F/60C or more is bordering on dryer, firmer and more rubbery.
  5. Sous vide cooking time
    • 30 minutes if 1 inch/2.5 cm thick or less
    • 45 minutes if 2 inch/5 cm thick
    • 45 minutes if  1 inch/2.5 cm thick or less and frozen
    • 60 minutes if 2 inch/5 cm and frozen. 
  6. Toasting panko alternative: Instead of toasting in a dry pan, melt butter in a cup in microwave, add panko and garlic powder. Combine well. Sprinkle on top of cod with sauce, then broil for 2 minutes close to heat until brown. Watch it doesn't burn!
  7. Make ahead
    • bechamel sauce can be made up to 2 days ahead and warmed on stove.
    • panko crumb topping can be made 4-5 days ahead. Store in airtight container at room temperature. 
    • store leftovers fish casserole in airtight container and reheat gently for 45-60 seconds in microwave. Add more time in small increments if needed. Leftovers can be frozen for several months. Defrost and reheat in a low heat oven or microwave. 
Nutrition values are estimates and include 2% milk. 
Calories: 347kcal | Carbohydrates: 18g | Protein: 32g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 931mg | Potassium: 803mg | Fiber: 1g | Sugar: 6g | Vitamin A: 952IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 2mg