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Cod with Creamy Zoodles

Reeling in one Catch of a Meal

2019-12-06 | By: Snap Fitness

Looking for a light meal that’s easy to make and good for you? Well, look no further! We sailed the globe to find a fitting recipe that tastes great on land or at sea. With our cod with creamy zoodles, we think we’ve reeled in the perfect catch. Come aboard and enjoy!

<h2> Ingredients:

For the fish:

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

For the zucchini:

  • 2 medium zucchinis
  • 1 tsp. oil 
  • 1 clove garlic, minced
  • 4 sundried tomatoes

<h2> 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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