BAKED COD WITH LEMONY VEGGIE ZOODLES

Tender, flaky, baked cod served atop a bed of lemony zucchini noodles. Simple, healthy, delicious, and ready in less than 30 minutes!

INGREDIENTS:

1 lb skinless cod filets (about 1" thick)
1 large lemon, zested and juiced
Salt, to taste
¼ cup shredded parmesan cheese
1 lb zucchini, spiralized (or 12 oz cooked spaghetti noodles)
4 scallions, thinly sliced
2 large tomatoes, diced
½ cup roughly chopped fresh parsley
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
½ tsp salt

Tools 
Cutting board 
Knife
Baking sheet
Spiralizer
Large bowl 

DIRECTIONS:

1. Preheat oven to 425°F and lightly oil a large baking sheet.
2. Place the cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.
3. Bake for 10-15 minutes then remove from the oven, cover with foil, and set aside.
4. Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Pour the mixture over the zoodles, season with salt, and toss until well coated.
6. Serve the cod atop the zoodles.