You will need:
2 nice fat skinless and boneless pieces of cod - mine were 1 inch thick
2 tablespoons of salt mixed in 250ml cold water
a sprig of thyme and a knob of butter
2 red bell peppers - sliced
1 fat garlic clove - finely chopped
an handful of baby cherry or plum tomatoes - halved
an handful of black pitted olives - halved
a tablespoon or two of capers - rinsed from their brine
2 tablespoons of sun-dried tomato paste (not pesto) I used the brand Sacla
a good pinch of black pepper
How to do it:
Put the cod into a suitably sized bowl and pour over the cold salted water and cover the bowl with cling film and pop into the fridge. After ten minutes remove form the salty water and rinse. Pat dry and vacuum seal
each fillet in one of the special pouches along with a knob of butter and a sprig of thyme.
Fill the Sous Vide
with hot water and set the temperature to 60C or 140F and once the temperature is reached set the time for 30 minutes - **Please note my fillets were 1 inch thick (2.5cm) but if yours are thinner then the cooking time will be less.
With fish it is important to set the timer or the fish will overcook unlike meat or poultry which can pretty much stay there all day without affecting it.
While the fish is cooking you can get on with the sauce. Heat up a large frying pan and add a good glug of oil - say two tablespoons. Gently cook the sliced pepper to soften taking care not to colour it. Add the chopped garlic along with the tomatoes, olives and capers. Stir in a couple of tablespoons of sun-dried tomato paste along with a little more olive oil if you think it needs it. Add a good pinch of black pepper and that's it, job done. Turn off the heat until your fish is cooked - you can heat it back up then.
Plates at the ready - serve straight away with nice fresh crusty bread for dipping and mopping.