Lemon Butter Cod Over White Wine Parmesan Zoodles (Edit recipe)

This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.

15 minutes

10 minutes to 15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	237
Fat:	11 g
Carbohydrates:	20 g
Protein:	18 g
Cholesterol:	29 g
Sodium:	196 mg
Fiber:	6 g
Sugars:	4 g
Calculated per serving.

by All Roads Lead to Healthy

View original recipe

Serves: 3

Ingredients

.5 Tbsp Unsalted Butter, softened
1 tsp Extra Virgin Olive Oil
4 cloves Garlic, chopped and separated
.5 tsp Dried Parsley
.25 tsp Red Pepper Flakes, (optional)
Salt and Pepper, to taste
3 pieces Cod
8 Baby Bella Mushrooms, sliced
4 Shishito Peppers, de-stemmed and sliced
.25 cup White Wine, dry
2 Zucchini, spiralized
.25 cup Parmesan Cheese, shredded

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix together the softened butter, EVOO, half of the garlic, dried parsley, red pepper flakes, salt, and pepper. Spread the mixture over the cod, and bake in a preheated 400 degree F oven for 10-12 minutes.
In the meantime, heat up 1-2 tbsp EVOO in a pan on the stovetop. Once hot, add in the remaining garlic, mushrooms, and shishito peppers. Cook for 4-5 minutes until everything softens.
Add in the white wine and cook for 3-4 minutes until the alcohol burns off.
Add in the spiralized zucchinis, turn off the heat, and allow the zoodles to cook/soften for 2-3 minutes (without getting mushy). Sprinkle in the shredded parmesan over everything, and season with salt and pepper.
Split the zoodles between two bowls, and top with the baked cod.
Enjoy!