Basil-Lemon Fish with Zucchini Noodles
6 servings
36 g
8 g
12 g
6 skinless cod fillets (5 oz / 140g each)
3 lb (1.35kg) zucchini noodles
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups (450g) cherry tomatoes, halved
3 medium shallots (150g), thinly sliced
1 1/2 tbsp garlic paste
2 lemons, zested and juiced
3/4 cup (18g) fresh basil, chopped
3 tbsp (15g) grated Parmesan
3/4 tsp red pepper flakes
4 tbsp (60ml) olive oil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 400°F and line a baking sheet with parchment.
Pat cod dry, brush with 1 tbsp olive oil, and season with 1/2 tsp salt, 1/4 tsp pepper, and lemon zest.
Bake 12–15 minutes, until cod reaches 145°F and flakes easily.
Heat 3 tbsp olive oil over medium heat. Cook shallots and garlic for 3 minutes.
Add beans and tomatoes. Cook 2 minutes.
Add zucchini noodles, 1/2 tsp salt, and 1/4 tsp pepper. Toss 2–3 minutes until tender.
Remove from heat and stir in lemon juice and basil.
Divide into 6 bowls. Top each with cod, 1/2 tbsp Parmesan, and red pepper flakes.
