1tablespoonbuckwheat flouror flour of your choice*
2tablespoonsolive oil
For the Zoodles
2mediumzucchini
1teaspoonolive oil
1large clovegarlicminced
5sun-dried tomatoespacked in oil, cut into strips
For the Sauce
.25cupvegetable stock
.33cupcreamdairy or non-dairy**
3tablespoonschopped green onionsto garnish
Instructions
Make zucchini noodles (zoodles) using a spiralizer or julienne peeler. Spread out on paper towels and sprinkle with sea salt. Set aside
Combine the paprika, turmeric, oregano, chili powder, salt and pepper together in a small bowl. Sprinkle evenly over the cod fillets. Coat each filet with flour.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat and pan fry the cod until golden, about 5 minutes. Carefully flip over to the other side and cook until golden brown.
Remove from pan, place on a plate and cover.
Heat 1 teaspoon of oil in the skillet over medium-high heat. Add the minced garlic and cook until fragrant, about one minute.
Add the zoodles and cook until they soften slightly, stirring occasionally for about 3 to 4 minutes.
Add the sun-dried tomato slices and cook until heated through. Divide the zoodles between two bowls and place a cod filet on top. Cover.
Wipe out the skillet and pour in the cream and vegetable stock. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
Pour the sauce over the cod and zoodles. Sprinkle with chopped green onions and serve.
Notes
If you prefer to cook your meal in a different order, go for it. This pattern made the most sense to me.
For Keto – *substitute almond flour, or just skip the flour all together.
For Whole30/Paleo – *Substitute cassava flour, or flour of your choice. **Substitute canned coconut milk or cashew cream for the cream. Shake can before opening!
11 carbs are from the buckwheat flour. Omit to keep carbs lower.