Courtesy of Jan Bennett (A Glug of Oil)
For the fish
- 2 (1-inch/2.5 cm thick) pieces cod, boneless and skinless (any length is fine)
- 2 tablespoons (30 ml) salt mixed in 8 ounces (250 ml) cold water (brine)
- 1 sprig thyme
- 1 knob butter
For the sauce
- 2 tablespoons (30 ml) olive oil
- 2 red bell peppers, stemmed, seeded, and sliced
- 1 clove garlic, peeled and finely chopped
- 1 handful baby cherry or plum tomatoes, halved
- 1 handful black olives, pitted and halved
- 1 tablespoon (15 ml) capers, rinsed from their brine
- 2 tablespoons (30 ml) sun-dried tomato paste
- 1 good pinch black pepper
- Fill and preheat the SousVide Supreme water oven to 140F/60C.
- Put the pieces of fish into a bowl and pour the brine over them. Cover with plastic wrap (cling film) and refrigerate for 10 minutes.
- Remove the fish from the brine; rinse and pat dry.
- Put the fish into a small (quart/0.9 liter) cooking pouch, add a knob of butter and sprig of time, and vacuum seal.
- Submerge in the water oven and cook for 30 minutes. (Set the timer! Fish are delicate and long cooking can make the texture too soft.)
- Meanwhile, make the sauce.
- On the stovetop, heat the oil in a large skillet; add the peppers and gently cook them until soft, but take care not to let them brown
- Add the garlic, tomatoes, olives and capers.
- Stir in the tomato paste and add a little more olive oil if you think it needs it.
- Add a good pinch of black pepper and stir.
- Turn off the heat until the fish has cooked; re-warm the sauce then.
7. Remove the fish from the pouch to a warm serving plate. Top with the sauce and serve with crusty bread for dipping and mopping.