Cod with Creamy Zoodles

Serves 2
Prep time 10 mins
Cook time 20 mins

Ingredients:

For the fish

• 10 oz. (300g) cod fillets

• 1 tsp. paprika

• 1 tsp. turmeric

• 1 tsp. oregano

• ½ tsp. chili

• 1 tbsp. buckwheat flour

• ¼ cup (60ml) vegetable stock ⅓ cup

• (80ml) cream (dairy or plant based)

• 3 tbsp. chives, chopped

For the zucchini

• 2 medium zucchinis

• 1 tsp. oil

• 1 clove garlic, minced

• 4 sun-dried tomatoes

Instructions:

For the fish

1. Cut the fish so that you have 2 or more pieces of fillet. Season with salt, pepper and spices, then coat with buckwheat flour.

2. Heat 2 tbsp. of oil in a frying pan and fry the cod until golden for about 5 minutes, then flip and repeat on the other side.

3. Mix the cream and the hot stock together. Pour into the pan with the cod and bring to a boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes.

For the zucchini

1. Make zucchini noodles (zoodles) using a special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.

2. Heat the oil in a frying pan, add the minced garlic and fry briefly. Add the zoodles and occasionally stir until they soften slightly, for about 3-4 minutes. In the meantime, season with salt and pepper. At the end, add the chopped sun-dried tomatoes.

3. To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.