Low temperature cod and cherry tomatoes

A fresh cod cooked at a low temperature has a spectacular flavour and texture, as well as being a healthy recipe that is easy to prepare in a home kitchen. With this cooking method we add more benefits, we respect the taste of the food, we reduce fat and we preserve all its nutrients.
Rations 4 people
Prep Time6 mins
Cooking time6 mins

Products to prepare it with


  • 4 cod loins
  • 12 cherry tomatoes
  • 8 shallots
  • 1 teaspoon salt
  • 60 ml aove
  • 40 g cilantro
  • Pepper

Step by step preparation

  • Prepare each piece of cod. Chop it with egg and pepper. Put each piece on the film and make individual packages (hermetically sealed).
  • Weigh 1000g of water in the Chefbot’s glass.
  • Prepare the deep steam basket. Put the cod packs (in my case 2) in the water and close the lid.
  • Program 12 minutes at 50 degrees.
  • Once the cod is cooked, remove the lid and use the blender jug to remove the basket. Remove the film and set aside.
  • Now place the shallow steam basket and arrange the cherries.
  • Program 8 minutes of steam cooking. After this time, stop the robot and remove the cherries.
  • Assemble the plate. Place the cod and add the cherries. Add salt and pepper if necessary.
  • Finally, add a thread of aove and chopped fresh coriander or dill.

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