Servings: 2 | Prep: 10 mins | Cook: 20 mins
Nutritional information: (average serve)
- Calories: 271
- Protein: 33g
- Carbs: 13g
- Fat total: 11g
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 sundried tomatoes
Instructions
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.