Whole30 Cod BLT with Zucchini Noodles

A healthier spin on a traditional BLT that serves cod over zucchini noodles topped with a creamy avocado cream sauce. Whole30 compliant, filling and high protein too!

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 2 servings

Ingredients

• 2 cod filets, thawed
• 2 tbsp. avocado oil
• 4 slices bacon, cooked
• 2 zucchini, spiralized
• 1 cup grape tomatoes, sliced
• 1 avocado, pitted
• 1 cup basil leaves
• ¼ cup avocado oil
• salt and pepper to taste

How to Make It

1. Preheat the oven to 350 F.
2. Place the cod in an oven safe dish, sprinkle with salt and pepper and bake 20 minutes until flaky.
3. While the cod bakes prepare the avocado dressing by blending the ¼ cup oil, basil leaves and avocado until smooth. Remove from the blender and transfer to a mason jar. Set in the refrigerator to chill.
4. Prepare the BLT bowls by placing half the zucchini in two bowls. Top with sliced grape tomatoes. Crumble the cooked bacon and sprinkle over each bowl.
5. When the cod is finished baking, place the filets over each bowl then drizzle with the dressing.