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Baked Cod with Lemony Veggie Zoodles

Baked Cod with Lemony Veggie Zoodles

Baked Cod with Lemony Veggie Zoodles | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 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

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.

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

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.

Baked Cod with Lemony Veggie Zoodles

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