Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying.

Growing up, whenever my mother served cod, it was usually a special occasion. Maybe I got good grades, or she received a bonus from work. The cod was always steamed. That’s how the Chinese normally cook their fish. Ever since I started sous vide cooking, I rarely steam fish. I find that there are a lot of things I can do to fish if I let them swim in a sous vide water bath. No babysitting, no stress. 

This sous vide black cod dish is inspired by a stovetop one-pan fish recipe that I came across in the New York Times. The fish is coated in a bright green herbal marinade and topped with crisp bacon and plump sweet corn. This is one of those recipes that you know will work out great when you first read it. I’m so glad that I was able to use the sous vide method to make it and share it with you. 


Why Sous Vide Black Cod if You Can Make It in One Pan?

Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying.

Very good question. Cooking sous vide doesn’t mean we should eliminate all other traditional cooking methods. I am not saying it’s the only way to cook perfect cod. All I am doing is giving you an option. You can decide whether or not you want to make it in the sous vide or on the stovetop based on your situation and schedule at different times. There are a few reasons that I set up the sous vide for this dish.

  • I tend to use less oil and fat in my cooking. I was able to cut half of the oil from the original recipe using the sous vide method. 
  • I wanted to cook some miso sea bass at the same time for meal prep.
  • I didn’t want to think about the fish while it’s cooking—I know for a fact that sous vide will take real good care of it. Peace of mind is essential to reducing stress in the kitchen.

If this resonates with you, here are the nuts and bolts of sous vide black cod.

Sous Vide Fish Temperature and Time 

Different types of fish are best at different temperatures, but you can sous vide some fish using the same temperature and time settings.

Please note that although sous vide is known for never overcooking anything, that is not the case when it comes to sous vide fish. You CAN overcook fish in the sous vide if you leave it in the water bath for too long. I would recommend following the temperature and time chart below to sous vide fish. 

Tender and translucent110°F / 43°C1/2″ (13mm) thick: 15 minutes 

1″ (25mm) thick: 35 minutes

1.5″ (38mm) thick: 1 hour 25 minutes
Tender and flaky125°F / 52°C
Traditional well-done131°F / 55°C

For extremely delicate fish like cod and salmon, I found that 125°F / 52°C for 30 to 40 minutes is the sweet spot for 1-inch thick fillets. The fish turns out to be tender and flaky, just the way I like it. 

A word of caution: Sous vide fish cooked under 130°F / 54.4°C is not pasteurized. Therefore, for pregnant women, babies, and anyone who has a weak immune system, I would recommend choosing only fish that you’d be comfortable eating raw to sous vide and cooking it at 131°F / 55°C. 

What You’ll Need

Sous Vide Black Cod with Bacon and Sweet Corn Ingredients

Essential Ingredients

  • Wild-caught black cod fillets: Any other good white fish like halibut, snapper, and haddock will work just as well for this recipe. See the health and wellness section below for the best types of white fish to add to your diet.
  • Ingredients for the fish marinade: fresh parsley, thyme, garlic, lemon zest, red pepper flakes, and extra-virgin olive oil to bind the flavors all together. 
  • The topping is made with bacon, shallots, and fresh corn kernels. You can use frozen corn if fresh corn isn’t available. A pinch of salt and more fresh parsley leaves toward the end are all you need. 

Essential Equipment 

Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying.

How to Make Sous Vide Black Cod with Bacon and Sweet Corn

How to Make Sous Vide Black Cod with Bacon and Sweet Corn
  1. Preheat water to your desired temperature using an immersion circulator. 
  2. Make the marinade for the black cod. 
  3. Season the black cod with salt and coat it well with the marinade. 
  4. Vacuum seal the fish and sous vide cook for 35 minutes. 
  5. Prepare and cook the bacon and sweet corn topping on the stove while the fish is cooking.
  6. Transfer the fish to a serving plate and spoon the topping over it. Serve with lemon wedges. 

StreetSmart Sous Vide Tips

  • Prep ahead: You can prepare the fish with its marinade and vacuum seal it. Leave it in the fridge overnight before cooking it. 
  • Make ahead: Or sous vide cook the vacuum-sealed fish ahead of time. Chill it in an ice-water bath before refrigerating it. Sous vide fish can be stored this way for up to a week.
  • Reheating: Sous vide fish is difficult to sear without it falling apart, so I don’t warm it up by searing it in a hot pan. Instead, to quickly reheat the fish, bring a pot of water to a boil and put the fish (still in its vacuum-sealed bags) into the pot for 3 minutes. 

Why You Should Add White Fish to Your Diet

Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying.

Last but not least, I’d like to share some health and wellness tips to help support one area of your overall health: diet. 

White fish generally refers to any white-fleshed fish with a mild flavor. Other types of fish like salmon, mackerel, and tuna, are classified as oily fish. While they are richer in flavor and offer an amazing amount of omega-3 fatty acids, they generally have a higher fat content. Therefore, if weight loss is something of a concern, consider eating only one serving of fatty fish and two or more servings of white fish every week. 

Some of the best examples of white fish include cod, snapper, flounder, haddock, halibut, and grouper. These types of fish are rich in protein and important micronutrients, like selenium, vitamin B12, phosphorus, and magnesium. They also supply antioxidants, which help reduce inflammation.

One thing to note when choosing your seafood is to opt for wild-caught fish whenever possible. Farmed fish tend to be lower in important nutrients and may contain higher levels of toxins and contaminants

Now, knowing the benefits of adding white fish to your diet, try this sous vide black cod with bacon and sweet corn recipe or with other types of white fish mentioned above. Share your thoughts on this delicious and healthy meal in the comments below. Cheers!

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Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying.

Sous Vide Black Cod with Bacon and Sweet Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 35 mintues
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Gluten Free
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Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying.


  • 1/2 cup chopped flat-leaf parsley leaves and tender stems, divided
  • 2 garlic cloves, minced
  • Zest from 1 lemon
  • 1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds wild-caught black cod, skin on or off
  • Kosher salt
  • 4 bacon slices, chopped
  • 2 small shallots, finely chopped
  • 2 cups fresh corn kernels (from 2 ears of corn)


  • Set up the sous vide: Preheat water to 125°F (52°C) using a sous vide machine.
  • Prepare the fish marinade: In a small bowl, combine ¼ cup parsley, minced garlic, lemon zest, thyme, and red pepper flakes. Stir in olive oil until the mixture is well combined. Cut the lemon into 8 wedges and set aside.
  • Prepare the black cod: Season the fish on all sides with salt. Spread the marinade onto the fish fillets to coat them well. Transfer the fish into one or more vacuum sealer bags leaving some space between each fillet so they don’t stick together. (The fish can be vacuum-sealed and refrigerated for up to 12 hours.) Vacuum seal the bags.
  • Sous vide the black cod: Once the water is ready, submerge the fish and set the timer for 35 minutes.
  • Cook the bacon and sweet corn topping: Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Transfer to a plate lined with a paper towel using a slotted spoon, leaving the bacon fat in the skillet. Increase heat to high, add the shallots, and cook until the shallots are softened, about 2 minutes. Stir in the corn and cook until just tender, about 2 minutes. Add the reserved bacon back into the skillet and the remaining ¼ cup of chopped parsley. Turn off the heat. Season with salt and squeeze in the juice from 3 lemon wedges. 
  • Serve: Once the fish is cooked, remove it from the water bath. Cut the bag(s) open and slide the sous vide black cod onto the serving plate(s). Spoon a generous amount of the bacon and sweet corn topping over the fish. Serve with the rest of the lemon wedges.


  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 5.4g
  • Sodium: 696.8mg
  • Fat: 19.6g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 16.2g
  • Fiber: 2.2g
  • Protein: 36.2g
  • Cholesterol: 96.7mg

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.