Cod with Creamy Zoodles

Cod with Zoodles WLS high protein


This dish is equal parts light, full of flavour and high in protein! If you're yet to try vegetable noodles, do it! They're the perfect weight loss surgery swap for carb heavy noodles and spaghetti. You can also buy pre-prepared zucchini noodles at most supermarkets too.


Here's what you'll need:

For the fish

  • 300g cod fillets (or another white fish)
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. oregano
  • ½ tsp. chili
  • 1 tbsp. buckwheat flour
  • ¼ cup (60ml) vegetable stock
  • ⅓ cup (80ml) cream (dairy or plant based)
  • 3 tbsp. chives, chopped
For the zucchini
  • 2 medium zucchinis
  • 1 tsp. oil
  • 1 clove garlic, minced
  • 4 sundried tomatoes



For the fish

  1. Cut the fish so that you have 2 or more pieces of fillet. Season with salt, pepper and spices, then coat with buckwheat flour.
  2. Heat 2 tbsp. of oil in a frying pan and fry the cod until golden for about 5 minutes, then flip and repeat on the other side.
  3. Mix the cream and the hot stock together. Pour into the pan with the cod and bring to a boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes.

For the zucchini

  1. Make zucchini noodles (zoodles) using a julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.
  2. Heat the oil in a frying pan, add the minced garlic and fry briefly. Add the zoodles and occasionally stir until they soften slightly, for about 3-4 minutes. In the meantime, season with salt and pepper. At the end, add the chopped sundried tomatoes.
  3. To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.


Did you make this WLS-friendly recipe? 

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