Ingredients

• fish - cod fillets - 10 oz. (300g)
• fish - paprika - 1 tsp.
• fish - turmeric - 1 tsp.
• fish - oregano - 1 tsp.
• fish - chili - ½ tsp.
• fish - buckwheat flour - 1 tbsp.
• fish - vegetable stock - ¼ cup (60ml)
• fish - cream (dairy or plant-based) - ⅓ cup (80ml)
• fish - chives - 3 tbsp. (chopped)
• zucchini - medium zucchinis - 2

Preparation Instructions

For the fish:

1. Cut the fish so that you have 2 or more pieces of fillet. Season with salt, pepper and spices, then coat with buckwheat flour.

2. Heat 2 tablespoons of oil in a frying pan and fry the cod until golden for about 5 minutes, then flip and repeat on the other side.

3. Mix the cream and the hot stock together. Pour into the pan with the cod and bring to a boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes. For the zucchini:

4. Make zucchini noodles (zoodles) using a special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.

5. Heat the oil in a frying pan, add the minced garlic and fry briefly. Add the zoodles and occasionally stir until they soften slightly, for about 3-4 minutes. In the meantime, season with salt and pepper. At the end, add the chopped sun-dried tomatoes.

6. To serve, divide the zoodles between two bowls, place the cod