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COD with Creamy Zoodles (Low Carb, Keto)

A simple, healthy and low carb COD recipe served over creamy zoodles (zucchini noodles) with sun-dried tomatoes. A quick and easy low-carb meal.

Here’s a delicious and easy weeknight dinner recipe which is colorful, and low in carbs and full of clean bright flavors. Pan-seared COD, served over creamy zoodles tossed with garlic, sun-dried tomatoes and chives. The dish looks classy, and you cook it up in 20 minutes flat. Such simple flavors… but ohh so good!

For those on the keto diet, this would be the perfect meal. Mostly veggies with moderate protein. But even if you are not on the keto diet, this is still a tasty, healthy dinner option. For vegans living under the same roof, you could easily pan-sear some tofu and serve it atop the Zucchini noodles keeping rest of the recipe the same.

The combination of this simple creamy sauce and garlic, chives and sun-dried tomatoes really compliments not only the fish, but the zucchini too.

Hope you like this recipe …

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How to make COD with Creamy Zoodles

COD with Creamy Zoodles (Low Carb, Keto) 1

Serves: 2, Prep Time: 10 mins, Cook Time: 20 mins

Recipe Keys: Gluten free, Low Carb, High Protein, Quick Meal

What you’ll need to make COD with Creamy Zoodles

For the fish:

  • 10 oz. (300g) cod fillets
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. oregano
  • 1/2 tsp. chili
  • 1 tbsp. buckwheat flour
  • 1/4 cup (60ml) vegetable stock
  • 1/3 cup (80ml) cream (dairy or plant based)
  • 3 tbsp. chives, chopped

For the Zoodles:

  • 2 medium Zucchinis
  • 1 tsp. oil
  • 1 clove garlic, minced
  • 4 sun-dried tomatoes

What you need to do to make COD with Creamy Zoodles

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 in 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. Heat the vegetable stock mildly.
  4. 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 zoodles:

  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 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.
  4. Serve immediately.

Recipe Card

Yield: SERVES: 2

Cod With Creamy Zoodles

Cod With Creamy Zoodles

A simple, healthy and low carb COD recipe served over creamy zoodles (zucchini noodles) with sun-dried tomatoes. A quick and easy low-carb meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For the Fish

  • 10 oz. (300g) cod fillets
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. oregano
  • 1/2 tsp. chili
  • 1 tbsp. 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

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


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