This is a fantastic dinner dish loaded with DHA and in season vegetables (for July)! Seasoned with thyme, lemon, and garlic this will not disappoint. One reason I love cooking with parchment paper is it holds in all the juices. The fish will not be dry, but instead flaky and flavorful. In one serving there will be close to 40 grams of protein (8 oz)! The in season vegetable highlights are zucchini and summer squash. The zoodles will cook in the lemon juice and garlic but won’t overcook, this allows for some texture within the meal as well. Bon appetite!
Ingredients
- 1 lb Wild Caught Alaskan Cod, Black Cod, or Sea Bass
- 1 Organic Zucchini
- 1 Organic Yellow Squash
- 1/2 Organic Sweet Onion
- 2 Organic Green Onion Stalks
- 1 Organic Lemon
- 10 Organic Thyme Sprigs
- 4 Cloves of Organic Garlic
- Parchment Baking Paper
- Vegetable Spiralizer
Instructions
- Preheat oven to 325 F
- Cut a large piece of Parchment Baking Paper
and fold in half
- Cut a large half oval while paper is still in half and discard extra paper
- Spiralize zucchini and yellow squash set aside in a separate bowl
- Thinly slice onion add to bowl
- Cut roots off of the green onions, cut in half, then again thin strips
- Place 1/2 lb of fish in the center of one side of parchment paper
- Mince 4 cloves of garlic over the fish
- Place thyme on top of fish
- Squeeze half of lemon on top of fish
- Take half of vegetables in bowl and place around fish
- Squeeze the other half of lemon on top of veggies
- Fold over half of paper and begin folding edges closed beginning at bottom of the oval and working your way up
- Place on cookie sheet or in Pyrex
dish
- Bake for 15-20 minutes
dish
Notes
If you do not have a Vegetable Spiralizer
