About
This delicious seafood bake has more than just fish! Fresh white cod is paired with chopped shrimp and bite-sized clams for the perfect trio. Baked over a bed of zucchini noodles, it’s almost just like eating your favorite pesce pasta dish. Now all that’s missing is a glass of white wine!
Ingredients
- 6 ounce zucchini
- 4 oz raw atlantic cod
- 6 medium raw shrimp
- 1 ounce clams, canned, drained
- 1 tablespoon butter
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ½ teaspoon italian seasoning
- 1 gram bay leaf
- ⅓ cup heavy cream
- ½ teaspoon lemon juice
- ½ cup, shredded parmesan cheese
Instructions
- Preheat an oven to 350 degrees. Begin by spiraling the zucchini into thin noodles. When done, you can place the zucchini noodles directly into a glass baking dish that has been sprayed.
- Prepare the cod, shrimp, canned clams, and garlic clove. The clams can stay whole if they are baby clams, but chop the cod and shrimp (de-veining and peeling the shrimp is necessary). Mince the garlic.
- Melt the butter in a wide skillet over medium-high heat. Toss in the proteins and garlic. Cook until the cod is just cooked through – 4-5 minutes.
- Toss in the salt, pepper, onion powder, italian seasoning, and bay leaf. Stir until the ingredients are coated.
- Pour the cream and lemon juice into the skillet. Stir and let the liquid simmer for another 4-5 minutes. Then, set the pan aside to cool and let the sauce thicken for another 5 minutes off the heat. Remove the bay leaf.
- Pour the Pesce sauce over the zucchini noodles in the baking dish. Cover the top of the dish with the parmesan cheese.
- Bake the dish for 25 minutes – just enough time for the dish to heat through, soften the zucchini to al dente, and melt the cheese.
- Serve on 2 plates and enjoy!
Nutrition Facts
- Servings: 2
- Calories: 396.8kcal/1660.1kJ (per serving)
- Fat: 28.5g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 28.5g (per serving)
