Cod with Zucchini Pasta

Ingredients

• 500 g zucchini (2 zucchinis)
• 1 onion
• 2 cloves of peppercorns
• 1 bay leaf
• 2 Organic lemons
• Salt
• 3 sprigs dill
• 640 g cod fillet (4 cod fillets)
• 1 Garlic clove
• 3 tbsp olive oil
• 3 tbsp capers
• Pepper

Instructions

1. 1.

   Wash the zucchini and trim the ends. Using a spiralizer, cut into fine linguine strips.

2. 2.

   Peel the onion and use the peppercorns to pierce the bay leaf. Rinse one organic lemon hot, zest a little, and squeeze the juice. In a large pot bring 1.5 l water, lemon juice, onion, ½ tsp salt, and lemon zest to a boil. Wash the dill, shake dry, and pluck the tips. Add the tough stems to the broth. Place the fish in the barely simmering broth and poach for about 6 minutes.

3. 3.

   Coarsely chop the dill tips. Rinse the second lemon hot, pat dry, and grate the zest with a fine grater. Squeeze the juice. Peel the garlic and slice thinly. Heat oil in a pan and sauté the garlic over medium heat until translucent. Add capers, lemon juice, 1 tsp lemon zest, salt, and pepper. Toss the zucchini noodles briefly and fold in the dill.

4. 4.

   Lift the fish from the broth with a slotted spoon and place on four preheated plates. Arrange the zucchini noodles on top.