This light and creamy dish is a wonderful example of how healthy eating can be both satisfying and delicious. It combines the delicate flavor of cod with the freshness of zucchini noodles (zoodles), and is a perfect option for a nutritious, low-carb meal.

Ingredients

• 2 medium zucchinis, spiralized into zoodles
• 4 cod fillets (approx. 6 oz each)
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 2 garlic cloves, minced
• 1 cup of heavy cream
• 1/2 cup of low-sodium chicken broth
• 1/4 cup of grated Parmesan cheese
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• 1 tablespoon of chopped fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Prepare the Zoodles
   • Use a spiralizer or julienne peeler to turn the zucchinis into noodles. Set aside.
2. Cook the Cod
   • Season the cod fillets with salt and pepper on both sides.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the cod fillets and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
3. Make the Sauce
   • In the same skillet, add butter and reduce the heat to medium.
   • Add minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the heavy cream and chicken broth, stirring to combine.
   • Add the Parmesan cheese and lemon juice, and continue to stir until the sauce thickens slightly, about 3-5 minutes.
   • Season with additional salt and pepper to taste.
4. Combine and Serve
   • Add the zoodles to the skillet, tossing them gently to coat in the creamy sauce. Cook for 2-3 minutes until the zoodles are tender but still crisp.
   • Return the cod fillets to the skillet, spooning sauce over them to reheat.
   • Garnish with fresh parsley and serve with lemon wedges on the side.