Ingredients

• 

  Cod Fillet (skinless)170g

• 

  Zucchini2 medium

• 

  Almonds (slivered)15g

• 

  Fresh Parsley1 tbsp, chopped

• 

  Lemon1/2

• 

  Garlic Powder1/2 tsp

• 

  Red Pepper Flakes1/4 tsp

• 

  Olive Oil1 tsp

Method

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Spiralize zucchini into noodles. Set aside.

3. 3

   Pat cod fillet dry. Season with garlic powder, red pepper flakes, salt, and pepper.

4. 4

   In a small bowl, combine chopped parsley, lemon zest, and juice from 1/2 lemon.

5. 5

   Place cod on a baking sheet lined with parchment paper. Drizzle with 1/2 tsp olive oil.

6. 6

   Bake cod for 12-15 minutes, or until cooked through and flakes easily.

7. 7

   While cod bakes, lightly toast slivered almonds in a dry skillet over medium heat until fragrant (about 2-3 minutes). Watch carefully to prevent burning.

8. 8

   In the same skillet (off heat), toss zucchini noodles with the remaining 1/2 tsp olive oil, lemon juice mixture, and a pinch of salt and pepper. Sauté for 1-2 minutes until slightly tender-crisp.

9. 9

   Serve the baked cod over the zucchini noodles, topped with toasted almonds and extra parsley.