True Cod with Gremolata over Shirataki Noodles, Zucchini and Tomatoes
By Published: September 16, 2015
- Yield: 2 servings (2 Servings)
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
Protein packed, low calorie, highly flavorful ...fast and easy!
Ingredients
- 1/2 large lemon zest
- 1 1/2 teaspoon lemon juice
- 1 large garlic clove minced
- 1/4 cup Italian flat leaf parsley minced
- 1 T Extra virgin olive oil or as needed
- 2 6 oz portions Alaskan True Cod
- sea salt to taste
- Red pepper flakes to taste
- 1 medium zucchini quartered lengthwise, then sliced 1/4
- 10 each Grape Tomatoes sliced lengthwise
- 1 large garlic clove thinly sliced
- Kosher salt to taste
- 7 oz Shirataki Noodles rinsed
Instructions
- Prepare Gremolata: Combine lemon zest, lemon juice, garlic, and flat leaf parsley in a bowl. Add enough oil to make texture beyond a paste but not too “drippy”. Season to taste with sea salt and red pepper flakes. Set aside, covered. May be made one day ahead, covered and refrigerated.
- Prepare Pasta: Place olive oil and garlic in a medium sauté pan and gently heat over medium heat. Cook until garlic is nearly golden. Using a spatula or slotted spoon, remove garlic from oil and discard.
- Raise the heat slightly and add zucchini and cook until it begins to show browning in some spots. Add tomatoes.
- Continue to cook the vegetables until the tomatoes lose their shape and the zucchini is golden brown.
- Add noodles and toss to coat, heat through, then season to taste.
- Heat a large sauté pan over medium high heat. Lightly season the fish, making sure it is completely dry. Place the fish, presentation side down, into the pan and sear until golden. Gently turn fish and sear other side lowering heat slightly. Entire cooking process of lean white fish is only about four minutes maximum.
- To serve, place noodles with vegetables in center of plate. Place fish over noodles and top with a drizzle (or more!) of gremolata, offering more in a small bowl, if desired.
Review this Recipe