I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!
In my recent box, I received Pacific Cod, which I thought would be perfect for an end of summer zoodle dish. This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.
Here’s what you’ll need:
½ tbsp softened butter
1 tsp EVOO
4 cloves garlic, chopped and separated
1/2 tsp dried parsley
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
3 pieces of cod
8 mushrooms, sliced
4 shishito peppers, de-stemmed and sliced
1/4 cup dry white wine
2 zucchinis, spiralized
1/4 cup shredded parmesan
Instructions:
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 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 parm over everything, and season with salt and pepper.
Split the zoodles between two bowls, and top with the baked cod.
Enjoy!