I simply must share this one because zucchini pasta is something that is in my refrigerator all the time. Later on I will show you how I (Nadia Giordana) do it, but today, Gail Roddy is in the spotlight with her vegan versions and they are delicious and easy to make.
This is one of my favorite go-to, quick and easy recipes. It’s clean, it’s easy and it’s healthy.
4 cod fillets
1 Tablespoon minced fresh kale leaf
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 cup chopped onion
1 garlic clove, minced
2 Tablespoons butter
1/3 cup orange juice
1 Tablespoon lemon juice (about 1/2 lemon)
1 teaspoon grated orange (or lemon) zest
Orange or lemon slices and kale leaves for garnish
Preheat oven to 375 degrees. Place fish in a 2×10-inch round baking dish (or a 11×7-inch oblong) coated with cooking spray. Sprinkle with pepper and salt.
In a small skillet, saute onion and garlic in butter along with chopped kale leaf until tender; spoon over fish. Combine juices and orange zest; drizzle over fish.
Bake, uncovered, for 20-25 minutes, or until fish is opaque and flakes easily with a fork. Makes 4 servings, about 155 calories per serving.