True Cod with Gremolata over Shirataki Noodles, Zucchini and Tomatoes

By Chef Laura 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 and easy!



  1. 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.
  2. 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.
  3. Raise the heat slightly and add zucchini and cook until it begins to show browning in some spots. Add tomatoes.
  4. Continue to cook the vegetables until the tomatoes lose their shape and the zucchini is golden brown.
  5. Add noodles and toss to coat, heat through, then season to taste.
  6. 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.
  7. 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.

Copyright © 2023 . Celebrated Cuisine | Chef Laura Briscoe

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