Marathon training has me starving but also in need of smart fuel, so I'm starting to incorporate more lean proteins into my daily diet. I very rarely cook fish in my apartment, but that may change now that I have this recipe. Sautéed in fruity olive oil and bathed in a simple sauce that’s loaded with lemony, herbal flavors -- I had to pace myself while eating it [see what I did there?].
Greek Style Cod with Sautéed Garlic, Shallots, Fennel and Zoodles
1 6-once cod filet
1 tablespoon melted butter
Salt and Pepper
1/4 cup all purpose flour
Juice of one lemon + zest
1 tablespoon oregano
1 tablespoon olive oil
1/3 cup fennel, sliced
4 garlic cloves
1/3 shallot, sliced
Saute garlic, fennel and shallots in olive oil on low heat. Add zoodled zucchini and continue cooking on low heat, stirring occasionally. Cook about 10 minutes.
Whisk together lemon juice, salt, pepper, oregano with 1/2 tablespoon olive oil. Set aside.
Brush cod filet with melted butter on both sides. Spread the flour in a thin later on a dinner plate, add salt and pepper, and press both sides of the fillet on the flour, shaking off excess.
Remove zoodles from heat, add to plate. Add 1/2 tablespoon olive oil to frying pan and add cod fillet. Then add remaining 1/2 tablespoon butter to melt. Cook on medium heat 3 minutes on one side, 2 on the other.
Serve cod over the bed of zoodles and spoon the lemon dressing over the fish. Serve and enjoy!
*Recipe adapted from The Southerner's Cookbook
We have to eat everyday, don't we?