Cod with Zucchini Pasta
Healthy, because
Even smarter
Cod is a particularly low-fat fish and rich in protein, which makes it attractive to people who pay attention to their fat intake. Potassium from zucchini is important for various metabolic processes and regulates the body's water balance. The vegetables also provide the mineral magnesium, which is essential for strong muscles and nerves.
More crunch and healthy fats are provided by a handful of fresh cashews roasted in a pan. Simply pour these over the dish when serving. For a change of colour, add a few carrot strips and mix them into the courgette strips.
Ingredients
- Ingredients
- 18 ozs Zucchini
- 1 onion
- 2 cloves
- 1 bay leaf
- 5 ozs Vegetable broth (or dry white wine)
- salt
- 1 pc organic Lemon peel
- 3 Dill
- 4 Cod (6 oz. each)
- 1 garlic clove
- 3 Tbsps olive oil
- 3 Tbsps Caper
- 1 lemon (Juiced and zested)
- 1 generous pinch sugar (optional)
- freshly ground peppers
Preparation steps
Rinse and pat dry zucchini, trim the ends. With a spiral cutter, cut into fine linguine strips.
Peel onion and stick with cloves and bay leaf. Combine 1.5 liters (approximately 6 cups) of water, broth or wine, onion, 1/2 of teaspoon salt and lemon zest in a large pot. Rinse dill, shake dry and add hard dill stalks to the pot. Bring to a boil. Add fish to boiling broth and poach for about 6 minutes on medium heat.
Chop dill coarsely. Peel garlic and slice thinly. Heat oil in a pan and saute garlic for a few seconds and add capers. Add lemon juice and 1 teaspoon of lemon zest, season with a little salt, sugar and pepper. Toss zucchini noodles in the pan briefly and add dill.
Lift fish with a slotted spoon from the broth and arrange on warmed plates. Place zucchini noodles next to fish and serve.
