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?

Ingredients:

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!

Lemon Butter Cod with Zoodles

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Prep Time 15

Cook Time 20

Total Time 35

Course entree

Servings 2 people

Ingredients

For the Lemon Butter Cod

1 lb cod or other whitefish
4 tbsp butter
1 tsp olive oil
2 cloves garlic minced
1/4 onion finely chopped
1 tsp capers
1 tbsp parsley chopped
1 tsp chives chopped
1 tbsp lemon juice freshly squeezed
1/2 tsp salt
1/2 tsp black pepper

For the Veggie Noodles

1 small zucchini
1 small yellow squash
1 tsp olive oil
1/2 tsp salt
4 tbsp tomato sauce low carb and low sugar

Instructions

Pat fish dry with paper towels. Season with salt and pepper Heat 1 tsp of olive oil in nonstick skillet over medium heat. Add fish and cook 5 min each side until cooked through and golden brown. Carefully remove fish from pan and set aside. Using same pan, turn heat to low and 1 tbsp. of butter. Add onions and cook 5 minutes, stirring often. Add 1 tbsp. butter to pan and garlic. Cook 1 minute, stirring often. Add remaining butter and Stir in capers, parsley and lemon juice and saute for 1 minute. Turn off heat. Plate fish and top generously with lemon butter sauce. Top with chives. Cut zucchini and squash into thin strips with zoodler or a knife. Sauté over medium heat with 1 tsp olive oil and 1/2 tsp salt in nonstick skillet until heated through. Plate and top with 2 tbsp. low carb/sugar tomato sauce.

Notes

Macros
Number of servings 2
Amount per serving

Calories 453
Carbohydrate 11g
Dietary Fiber 3g
Net Carbs 8g
Sugars 6g
Protein 31g
Potassium 615mg
Vitamin A 204%
Vitamin C 45%
Calcium 38%
Iron 14%