Cod and zoodles with Pesto

Pesto is an easy accompaniment, to have in the fridge, to be a life savoir when you have no options to think or less energy to make anything grand. For me it's the easiest thing to just grab and make, and not to think twice.

Pesto mainly is made of 5 ingredients, basil, garlic, pine nuts, cheese and olive oil. You can add more or different ingredients and make Walnut pesto, tomato pesto, pistachio pesto, spinach pesto, and so on....

I like regular plain pesto and when I cannot make it on my own, the Costco brand, is my go to. Whenever I can find tomato pesto, I have to always keep that too. By the way, the Costco tomato pesto has almonds, so totally low carb friendly, keto friendly. Pesto itself is low carb or keto friendly of mademof right ingredients.

So here is a dish I make atleast once a week. Zoodles I make more than once, and fish I make 2-3 times a week, but a dish like this, I make once or when I think I don't have much time. 

After I started my diet or low carb eating, I always keep individually frozen measured fish fillets at home. I am lucky that my grocery store does that for me, but surely you can do that yourself and save yourself time on weekdays. There won't be a meal prep and you can cook fresh food whenever you want to. A tip to heathy eating😝. I sometimes portion out even cut up chicken breast or even ground chicken and freeze so that, I just grab a bag and cook when needed.

 

Zucchini, also known as courgette is one of the best veggie you can have with the lowest calories and carbs possible. It tastes good, stuffed, baked, as fries, as zoodles and whatever you make with it! It's full of healthy nutrients, has good amount of Potassium and a tiny amount of protein. 

Zoodles - I have a spiralizer to make zoodles, you can also use mandolin or even regular peeler to make strips if not noodle shaped. 

I like to cook my zucchini till it dries out otherwise I feel it's mushy and watery.

Ingredients -

Cod 4oz fillet 

Zucchini 1-2, made into zoodles

1 tbsp basil pesto

1 tbsp tomato pesto (optional, if not using this then you can increase the amount of basil pesto)

Pinch of salt

Red chili flakes (optional)

Chopped garlic (optional)

Chopped 1 tbsp onion (optional)

2 tbsp butter

Fresh basil or a pinch of dried basil

Method of preparation - 

Heat 1 tbsp butter and cook the fish, lightly salted on both sides. Once done cooking, smear pesto on both sides and let it cool for 30secs on each side. Remove from heat and save.

Heat pan with 1 tbsp butter and add chopped garlic (and onion).

Add the zoodles and a pinch of salt and let it cool down a little.

Add the basil pesto and tomato pesto and mix well.

Add red pepper flakes and fresh or dry basil (or even Italian seasoning).

Let the zoodles cook down so that there is no water left. Zoodles will still be intact and have slight crunch.

Remove into a dish, top with more fresh basil and your cooked fish.

Enjoy as full meal on busy week days.