Serves - 2
Prep - 10 mins
Cook - 20 mins
Calories - 271kcal (per serving)
Fats - 11g
Carbs - 13g
Protein - 33g
Ingredients...
For the fish:
- 10 oz. (300g) cod fillets
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 tsp. oregano
- ½ tsp. chilli
- 1 tbsp. buckwheat flour
- ¼ cup (60ml) vegetable stock
- ⅓ cup (80ml) cream (dairy or plant based)
- 3 tbsp. chives, chopped
For the Courgette noodles:
- 2 medium courgettes
- 1 tsp. oil
- 1 clove garlic, minced
- 4 sundried tomatoes
What you need 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 courgette noodles:
Make courgette noodles 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 Courgette noodles 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 Courgette noodles between two bowls, place the cod on top and pour over the sauce.
Give it a go for yourself or share the recipe with a friend.
Remember to let me know how you found it in the comment section below 😀
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