Servings: 2   |  Prep: 10 mins  |  Cook: 20 mins

Nutritional information: (average serve)

  • Calories: 271
  • Protein: 33g
  • Carbs: 13g
  • Fat total: 11g


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 sundried tomatoes


For the fish:

Step 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.

Step 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. 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.

Step 3

Sprinkle with chives and simmer for another 1-2 minutes.

For the zucchini:

Step 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.

Step 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 sundried tomatoes.

Step 3

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