Lemon Herb Cod & Herby Spaghetti Squash
Almond crusted cod is baked in the oven and paired with herby spaghetti squash. A Whole30 friendly meal that’s tasty and filling!
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 2 servings
1 small spaghetti squash
2 white fish fillets (cod, haddock, halibut)
1 tsp. thyme, divided
1 tbsp. coconut oil
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt & pepper to taste
How to Make It
Preheat oven to 400 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half then remove the seeds and discard them.
Place the spaghetti squash on the baking sheet with the skin side up. Sprinkle with coconut oil, salt, pepper and thyme.
Flip the squash so the skin side is facing up on the baking sheet then cover with tin foil.
Bake the spaghetti squash at 400 F for 40 minutes.
During the last 15 minutes of the spaghetti squash cooking, prepare the sole by patting it dry between two paper towels. Prepare a smaller baking sheet with parchment paper.
Place the lemon juice and extra virgin olive oil on a plate and stir together.
On another plate, combine the almond flour, salt, pepper and thyme.
Place a sole filet on the plate with oil, coating it well. Then immediately place it in the flour ensuring it is coated thoroughly. Place immediately on the prepared baking sheet.
Remove the spaghetti squash from the oven and remove the foil. Flip them so the skin side is facing down on the baking sheet to cool while the sole bakes.
Reduce the heat to 350 F. Bake sole for 15 minutes until slightly brown around the edges.
Serve the sole on top of the spaghetti squash with extra thyme and lemon.
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