Lemongrass and cilantro-crusted cod with spaghetti squash

I had cod fillets in my freezer but didn’t feel like making the South Beach recipe I had intended to make when I bought them. I wanted something simple and spicy so ventured onto the Gourmet Garden website for some inspiration.

Ingredients

Defrosted or fresh cod fillets (2 6oz pieces)

Olive oil (1 tbsp)

Gourmet Garden lemongrass (1 tbsp)

Gourmet Garden cilantro (1 tsp)

Black pepper (1/4 tsp)

Whole wheat panko breadcrumbs (4 tbsp)

 

For spaghetti squash:

Spaghetti squash (previously baked)

Olive oil (1 tbsp)

Gourmet Garden cilantro (1/2 tsp)

Gourmet Garden basil (1/2 tsp)

Lowfat, low-sodium chicken stock

Heat oven to 400˚F.  Coat ovenproof dish with spray oil and put the cod pieces in it. Mix all remaining ingredients together and mush mixture onto both pieces of cod. Spray a little more oil then place in the oven for 15-18 minutes.

Once cod is cooking, heat pan with some spray oil and once the pan is hot, add the pre-cooked spaghetti squash. Mix cilantro, basil and chicken stock and add to squash. Add herb mixture and olive oil and simmer until the liquid has disappeared.

Place the crusted cod over the squash and enjoy.

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