I’ve always cooked during the week, more or less elaborated meals, but it seems I’m on a roll these days, having made brioche last weekend, this dish on Monday night, and tomato sauce for an eggplant tart on Tuesday night. I’m loving it and I’m even looking at blenders right now to potentially get one! So it seems there will be a lot of cooking involved in 2018, and I’m excited about it!
As I’m cooking for one, these « measurements » go for a party of one kind of dish, but you can of course double them if needed.
- 1 zucchini/courgette
- single cream
- salt & pepper
- a few chips of parmesan cheese
- 1 thick slice of cod
- juice of 1/2 lemon
- mild chili
- olive oil
Start off by prepping the cod. Rinse the slice under running water and put it in an ovenproof dish. Drizzle with olive oil and the juice of half a lemon. Sprinkle with sea salt, pepper, and mild chili.
Cook in the oven at 200° for 10 to 15 minutes, depending on how thick your slice is.
While the fish is cooking, prep your zucchini. Rinse it and cut out both extremities. Use a spiralizer to make long and thin noodles.
To make the cashew sauce, mix a handful of cashews with the single cream and a pinch of salt. The more cream you add, the runnier your sauce will be. Adjust the quantities as needed/wanted. You can either use a regular blender or a hand blender.
To cook the zucchini, drizzle your pan with olive oil, and put it on high heat. Sear the noodles for a bit (no more than 5 minutes or the courgette will get soggy) and then add the cashew sauce. Spread it well. Remove from heat and serve alongside the cod.
Because I can’t live without cheese, I added a few chunks of parmesan on top of the noodles while it was hot, delish!