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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


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
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