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Lemon-Caper Cod & Zucchini Noodles

Love this when I am craving Italian, but wanting something light and packed with minerals and vitamins. You can also try this with halibut or another white fish. I've recently been getting my fish from Nordic Catch - so fresh and they do local delivery in LA (and also ship around the US).

Serves 2



  • 1.5 tablespoons olive oil

  • 2 cod fillets (4 oz. each), patted dry

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 3/4 medium lemon

  • 1/4 cup capers, drained

  • 2 tablespoons ghee

  • 2-3 cloves garlic, smashed

Zucchini Noodles

  • 2 tablespoons olive oil

  • 4 medium zucchini or 1 package pre-spiralized zucchini noodles (I like Veggie Noodle Co.)

  • 1 cup cherry tomatoes, halved

  • 1 yellow zucchini, diced (you can also sub with another veggies if this is too much zucchini for you)

  • Violife feta

  • Basil

  • 1-2 cups spinach (optional)


Prep: If you are making your zucchini noodles from scratch, check out how to spiralize here. If you bought pre-packaged, skip this step!

Heat the oil in a large cast-iron or nonstick pan over medium heat until it simmers

Sprinkle the cod with the salt and pepper on both sides

Add the cod to the pan and cook until golden-brown, about 3 minutes each side

Transfer to a plate and cover with foil to keep warm

In the same pan, increase the heat to medium-high and squeeze in the juice of the lemon, then, add the capers, ghee, and garlic and swirl over the heat until the ghee is melted, about 1 minute. Spoon the sauce over the fish and set aside.

In the same pan (so you get the remnants of the lemon-caper sauce), add 2 tablespoons olive oil and 2 cloves of garlic over medium heat

When garlic is fragrant, add zucchini and cherry tomatoes and cook for 3 minutes, tossing occasionally

Once the zucchini and tomatoes are slightly tender, add the zucchini noodles and spinach (optional), cook for 2 minutes, tossing occasionally

Transfer to plate, top with the cod, basil, feta and enjoy!


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