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Moroccan Spiced Cod Tagine with Saffron-Infused Zucchini Noodles

Name: Moroccan Spiced Cod Tagine with Saffron-Infused Zucchini Noodles
Ingredients: 2.1 oz (85 g) Atlantic Cod Fillet; 0.7 cup (150 g), spiralized Zucchini; 0.2 tsp (5 g) Olive oil composed of refined olive oils & virgin olive oils; 5.2 tsp (5 g) Lemon juice; 5.2 /4 tsp Ground cumin; 5.2 /4 tsp Ground coriander; 5.2 /8 tsp Turmeric; 5.2 pinch Pinch of Saffron threads; to taste Salt; 5.2 tsp Fresh Parsley, chopped

Nutrition

279

kcal

Calories

Protein

Carbs

Fat

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Ingredients(10)

Atlantic Cod Fillet2.1 oz (85 g)

Zucchini0.7 cup (150 g), spiralized

Olive oil composed of refined olive oils & virgin olive oils0.2 tsp (5 g)

Lemon juice5.2 tsp (5 g)

Ground cumin5.2 /4 tsp

Ground coriander5.2 /4 tsp

Turmeric5.2 /8 tsp

Pinch of Saffron threads5.2 pinch

Saltto taste

Fresh Parsley, chopped5.2 tsp

Instructions

Pat the cod fillet dry and season with salt.

In a small bowl, whisk together cumin, coriander, turmeric, and a pinch of saffron threads.

Heat 1 tsp of olive oil in a non-stick skillet over medium heat.

Add the spice mixture and toast for 30 seconds until fragrant.

Add the spiralized zucchini and toss to coat in the spices.

Cook for 2-3 minutes, until the zucchini is just tender-crisp, being careful not to overcook.

Squeeze fresh lemon juice over the zucchini noodles and season with salt.

Push the zucchini noodles to one side of the skillet.

Place the cod fillet in the other side and cook for 3-4 minutes per side, or until opaque and flakes easily with a fork.

To serve, arrange the saffron-infused zucchini noodles in a shallow bowl.

Gently place the cooked cod fillet on top.

Garnish with fresh chopped parsley.