Ingredients

For the fish:

• 10 oz. cod fillets
• 1 tsp. paprika
• 1 tsp. turmeric
• 1 tsp. oregano
• ½ tsp. chili
• 1 tbsp. buckwheat flour
• ¼ cup vegetable stock
• ⅓ cup cream (dairy or plant based)
• 3 tbsp. chives, chopped

For the zucchini:

• 2 medium zucchinis
• 1 tsp. oil
• 1 clove garlic, minced
• 4 sundried tomatoes, chopped

Instructions

For the fish:

1. Cut the fish so that you have 2 or more fillets. Season with salt, pepper and spices, then coat with buckwheat flour.
2. Heat 2 tbsp. of oil in a frying pan and fry the cod until golden for about 5 minutes, then flip and repeat on the other side.
3.   Mix the cream and the vegetable stock together. Pour into the pan with the cod and bring to a boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes.

For the zucchini:

1. Make zucchini noodles (zoodles) using a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons. Make these while the cod is cooking.
2. Heat the oil in a frying pan, add the minced garlic. Add the zoodles and occasionally stir until they soften slightly, for about 3-4 minutes.
3. In the meantime, season with salt and pepper. At the end, add the chopped sundried tomatoes.
4. To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.

This tasty dish is high in protein and nutrients and loaded with flavor.  Using zucchini for noodles is a great healthy alternative to noodles while the fish provides heart healthy fats!  

Eat a nutrient-dense diet and supplement with AgelessLX to stay youthful and lean!