This dinner is fast and really freaking good. What’s great is that you can use any whitefish from the seafood department. I saw this gorgeous cod and knew I needed to make it for dinner. But you could also make this with sole, halibut, snapper or grouper. I recently stopped eating tilapia so I can’t recommend that, otherwise, just select the nicest, freshest looking fish from the bunch. I’m serving this butter cod with zoodled squash and zucchini topped with a little tomato sauce. It was a divine pairing. This recipe is also lower in calories than most of my super high fat dinners yet is extremely satisfying. And since it clocks in at just 8g of net carbs, what the heck are you waiting for?
1 lb cod or other whitefish
1 tsp olive oil
4 tbsp. butter
2 garlic cloves, minced
1/4 onion, finely chopped
1 tsp capers
1 tbsp. parsley, chopped
1 tsp chives, chopped
1 tbsp. lemon juice, freshly squeezed
1 small zucchini, cut into noodles
1 small yellow squash, cut into noodles
4 tbsp. low carb/sugar tomato sauce
Begin by patting the fish dry with paper towels.
Heat a nonstick skillet over medium heat. Add oil and add the fish to the pan. Sear 5 minutes on each side until golden brown and cooked through. Remove the fish from the pan and set aside. The fish may be very fragile after cooking so I use a long fish spatula so it doesn’t break apart too much.
Turn the heat down to low and add 1 tbsp of butter to the pan. Add the onions and cook for 5 minutes, stirring often. You want the onions to soften and begin to caramelize. Add another tablespoon of butter and garlic to pan. Cook one minute.
Add the remaining butter as well as the capers, lemon juice and parsley. Stir and continue cooking another minute.
Your veggies should be browned and looking good enough to eat. But try to resist.
If you are making zoodles, continue to follow the directions. Otherwise, plate the fish and top with lots and lots of the lemon butter sauce. Trust me when I tell you not to be stingy with the sauce! Finish with a sprinkling of chopped chives.
For the zoodles, create long, thin strips from the zucchini and squash with a vegetable zoodler or knife. Heat 1 tsp of olive oil in a nonstick skillet. Add the veggies and toss for a few minutes until warm. Add 1/2 tsp of salt and toss well. Divide on plates and top with 2 tbsp of low carb/sugar tomato sauce.
Now go on and seriously enjoy this lemon butter caper fish dinner!