Cod With Creamy Zoodles

This dish is light, fresh, and full of flavor—perfect for when you want something nourishing yet satisfying. Tender cod fillets are dusted with aromatic spices like paprika, turmeric, oregano, and chili, then lightly coated in buckwheat flour for a delicate golden crust. They’re gently simmered in a silky cream-and-vegetable stock sauce, finished with fresh chives for a pop of brightness.

Instead of heavy pasta, this recipe pairs the cod with vibrant zucchini noodles. The zoodles are sautéed with garlic for depth and studded with sweet, tangy sun-dried tomatoes, bringing color and Mediterranean flair to the plate. The cream sauce from the cod drizzles over the zucchini, coating each strand in savory goodness without weighing it down.

Ingredients:

For the fish:

10 oz. (300g) cod fillets

1 tsp. paprika

1 tsp. turmeric

1 tsp. oregano

½ tsp. chili

1 tbsp. buckwheat flour

¼ cup (60ml) vegetable stock

⅓ cup (80ml) 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

For the fish:

1.Cut the fish so that you have 2 or more pieces of fillet. 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 hot 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 special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.

2.Heat the oil in a frying pan, add the minced garlic and fry briefly. Add the zoodles and occasionally stir until they soften slightly, for about 3-4 minutes. In the meantime, season with salt and pepper. At the end, add the chopped sundried tomatoes.

3.To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.

It’s a meal that feels indulgent yet is naturally lower in carbs, rich in lean protein, and full of micronutrients. Whether you choose dairy cream or a plant-based alternative, this recipe is adaptable, wholesome, and elegant enough to serve to guests.