Place the cod fillet in the refrigerator for thawing from the morning.

Now the thawed cod fillet needs to be gourmet salted: Take the fish out of the refrigerator about 20 minutes before it goes into the water bath. Season with salt on both sides and let the fish draw for 10-15 minutes. At the same time, turn on your sous vide and set the temperature to 48 degrees Celsius (118 degrees Fahrenheit).

After the 10-15 minutes have passed, rinse the fish gently under cold water. This is done to stop the brining process, so the fish doesn't become too salty. The good thing is, the fish won't need any additional seasoning - the salt is enough.

Pat the fish dry with a clean kitchen towel.

Vacuum pack the fish and place the bag in the water bath.

Cook the fish for 25 minutes.

Take the bag out of the water bath and unpack the fish.

Place the fish on a clean kitchen towel and pat it dry.

Serve immediately.