Description
This Baked Lemon Garlic Cod with Zucchini Noodles recipe is a light, flavorful, and healthy meal perfect for a quick weeknight dinner. Tender, flaky cod fillets are marinated in a zesty lemon-garlic herb mixture and baked to perfection, then served over sautéed zucchini noodles for a low-carb, fresh twist. The combination of bright citrus, aromatic herbs, and garlic creates a deliciously satisfying dish that’s both gluten-free and low in calories.
Ingredients
Scale
For the Cod and Marinade
- 4 (6-ounce) cod fillets, skinless and boneless
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
For the Zucchini Noodles
- 4 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- ¼ cup cherry tomatoes, halved (optional)
- Fresh basil, chopped (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even cooking and develop a golden crust on the cod.
- Prepare Marinade: In a medium bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, black pepper, and red pepper flakes if using. This mixture will infuse the cod with bright, herbaceous flavors.
- Marinate Cod: Place the cod fillets in a baking dish and pour the marinade over them, coating thoroughly. Let the fish marinate for about 10 minutes to absorb all the flavors.
- Prepare Zucchini Noodles: Meanwhile, wash and spiralize the zucchinis into noodles. If you don’t have a spiralizer, use a vegetable peeler to make thin strips. Set aside the zucchini noodles for cooking later.
- Bake Cod: Bake the marinated cod in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork and becomes opaque in color.
- Sauté Garlic: While the cod bakes, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Zucchini Noodles: Add the spiralized zucchini noodles to the skillet along with salt, pepper, and fresh lemon juice. Sauté for 3-5 minutes until the noodles are just tender but retain a slight crunch, avoiding overcooking to prevent mushiness.
- Serve: Once the cod is done, remove from oven and let it rest briefly. Serve the cod fillets over the sautéed zucchini noodles. Garnish with fresh parsley and optionally cherry tomatoes and basil. Enjoy your fresh, healthy meal!
Notes
- For a spicier kick, include the red pepper flakes in the marinade.
- If you don’t have a spiralizer, a vegetable peeler or julienne peeler works well to create zucchini noodles.
- Do not overcook the zucchini noodles; they should remain slightly crisp for the best texture.
- Feel free to substitute cod with other white fish like haddock or tilapia if desired.
- This recipe is naturally gluten-free and low in carbohydrates, making it suitable for gluten-sensitive and low-carb diets.
