I fancied a nice bit of cod tonight with some noodles but as I’m not good with wheat pasta I opted for some noodles instead easier on my tummy and lower in carbs. Really easy to make too:

What you need:

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 noodles

2 medium courgettes

•1 tsp. oil 

•1 clove garlic, minced

4 sundried tomatoes

What to do:

For the fish:

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

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

For the noodles

Make (zoodles) using a special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.

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. 

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


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