Lemon Saffron Cod over Butternut Squash Noodles

Cod, like salmon, is another heart-healthy fish filled with omega-3 fatty acids. Its mild flavor makes it a versatile fish, and in this pasta dish it’s dressed up with a rich, buttery saffron sauce that brings the cod and squash together. When choosing cod, it’s best to choose Pacific cod over Atlantic cod. Pacific cod is more environmentally friendly and has a softer and more delicate texture, making it a good option to be served over noodles.

Serves 2

1 large butternut squash

21⁄2 tablespoons extra-virgin olive oil, divided

1 cup halved cherry tomatoes

2 medium cod fillets

1⁄2 lemon

Ingredients for Lemon Saffron Sauce

2 tablespoons ghee (clarified butter)

2 tablespoons chopped garlic

1 generous pinch of saffron

1 tablespoon lemon juice

1 tablespoon white wine

  1. Preheat oven to 425°F. Cut the bulbous end off your butternut squash and set aside. You will only be using the longer end to spiralize. Peel butternut squash until the top, tough surface is completely removed; then slice in half crosswise and cut off both ends. Spiralize using a small-noodle blade. Place noodles on an aluminum-foil-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast noodles for 10–12 minutes.
  2. Place cherry tomatoes on an aluminum-foil-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast for 20–25 minutes or until tomatoes have become soft.
  3. Lower oven temperature to 400°F. Place cod fillets on a baking sheet and drizzle with 1⁄2 tablespoon olive oil and a squeeze of lemon. Bake for about 15 minutes or until fish is flaky.
  4. While cod is baking, heat ghee in a small pan or pot on low heat. Add garlic to pan and cook for 1 minute. Add saffron and stir. Add lemon juice and white wine and raise the temperature to medium. Cook for 2–3 minutes.
  5. When cod is finished, top squash noodles with roasted tomatoes and cod. Pour sauce over entire dish and serve warm.