Baked Cod with Lemony Veggie Zoodles

Baked Cod with Lemony Veggie Zoodles

YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

1 lb skinless cod filets (about 1" thick)
1 large lemon, zested and juiced
Salt, to taste
¼ cup shredded parmesan cheese
1 lb zucchini, spiralized (or 12 oz cooked spaghetti noodles)
4 scallions, thinly sliced
2 large tomatoes, diced
½ cup roughly chopped fresh parsley
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
½ tsp salt
Tools 
Baking sheet 
Spiralizer 
Large bowl 

  1. Preheat oven to 425°F and lightly oil a large baking sheet.
  2. Place the cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.
  3. Bake for 10-15 minutes then remove from the oven, cover with foil, and set aside.
  4. Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.
  5. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Pour the mixture over the zoodles, season with salt, and toss until well coated.
  6. Serve the cod atop the zoodles.