Cod with Creamy Zoodles
Gluten Free | Low Carbs | High Protein | Quick
Serves 2
Prep Time10 Mins
Cooking Time20 Mins
271
kCal
11g
Fats
13g
Carbs
33g
Protein
Ingredients
For the Fish:
10 oz. (300g) cod fillets
1 tsp paprika
1 tsp. turmeric
1 tsp. oregano
1/2 tsp. chili
1 tosp. buckwheat flour
1/4 cup (60ml) vegetable stock
1/3 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 sundried tomatoes
Method
Instructions:
For the fish
- Cut the fish so that you have 2 or more pieces of fillet. Season with salt, pepper and spices, then coat in buckwheat flour.
- 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.
- Mix the cream and the hot stock together, pour into the pan with the cod and bring to the boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes.
For the zucchini
- Make zucchini noodles (zoodles) using a special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.
- 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 sundried tomatoes.
- To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.
For the Fish:
10 oz. (300g) cod fillets
1 tsp paprika
1 tsp. turmeric
1 tsp. oregano
1/2 tsp. chili
1 tosp. buckwheat flour
1/4 cup (60ml) vegetable stock
1/3 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 sundried tomatoes
Instructions:
For the fish
- Cut the fish so that you have 2 or more pieces of fillet. Season with salt, pepper and spices, then coat in buckwheat flour.
- 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.
- Mix the cream and the hot stock together, pour into the pan with the cod and bring to the boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes.
For the zucchini
- Make zucchini noodles (zoodles) using a special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.
- 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 sundried tomatoes.
- To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.