top of page

Cod with Creamy Zoodles


271 cal | 11 g Fat | 13 g Carbs | 33 g Protein

What You'll Need

For the fish

10 oz cod filets

1 tsp paprika

1 tsp of turmeric

1 tsp oregano

1/2 tsp of chili

1 tbsp of almond or coconut flour

1/4 cup of vegetable stock

1/3 cup of cream (either full fat dairy or plant based)

3 tbsp of chives chopped

For the zucchini

2 med zucchinis

1 tsp of olive oil

1 clove of garlic minced

4 sundried tomatoes

How to Prepare

For the fish

Cut the fish so that you have two or pieces of filet. Season with salt, pepper, spices, and then coat in flour

Heat 2 tbsp of oil in frying pan and fry 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 boil, then simmer for 2-3 minutes. Sprinkle with chives and then simmer for another 1-2 minutes

For the zucchini

Spiralize noodles

heat the oil in a frying pan, add the minced garlic and cook briefly. Add the zoodles and occasionally stir until they're softened 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 each bowl and top with cod, pour sauce on top.


Recent Posts

See All


bottom of page