Cod with Creamy Zoodles.

Serves 2 · Prep: 10 min · Cook: 20 min

Build Your Meal

Quality Protein
2 cod fillets, 6-8 oz each

Non-Starchy Veggies
2 medium zucchinis
4 sun-dried tomatoes

Healthy Fats
2 Tbsp olive oil or avocado oil for frying
1 tsp oil for the zoodles
⅓ cup cream, dairy or plant based

Complex Carbs (Optional)
1 Tbsp buckwheat flour for coating the fish

Extras
1 tsp paprika, 1 tsp turmeric, 1 tsp oregano, ½ tsp chili, ¼ cup (60ml) vegetable stock, 1 garlic clove minced, 3 Tbsp chopped chives, sea salt and black pepper

Make It

1. Cut the cod into 2 or more fillets. Season with salt, pepper and the spices, then coat lightly with the buckwheat flour.

2. Heat 2 Tbsp oil in a frying pan and fry the cod about 5 minutes until golden, then flip and repeat.

3. Mix the cream with the hot stock and pour into the pan. Bring to a boil, then simmer 2–3 minutes.

4. Sprinkle over the chives and simmer another 1–2 minutes.

5. Spiralize the zucchinis into noodles.

6. Heat 1 tsp oil in a separate pan with the garlic and sun-dried tomatoes, add the zoodles, and sauté 3–5 minutes until just tender.

7. Serve the cod and sauce over the zoodles.

Notes

• Do not overcook the zoodles. Zucchini is mostly water and a minute too long turns noodles into soup.

• Skipping your Complex Carb? Leave out the buckwheat flour. The fish still browns, it just will not have a crust.

• For the method, see how to make zucchini noodles or pan-seared white fish.