BAKED COD WITH LEMONY VEGGIE ZOODLES
Jason Glover
4
10 minutes
15 minutes
630
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
Directions
- Preheat oven to 425°F and lightly oil a large baking sheet.
- Place the cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.
- Bake for 10-15 minutes then remove from the oven, cover with foil, and set aside.
- Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.
- 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.
- Serve the cod atop the zoodles.
