So yesterday morning my husband woke me up with the smell of coffee, directly under my nose. It was kind of heavenly and insanely cute because that was his M.O. about, um, 7 years ago when I used to be a sleeper-inner. Kids help you kick that sleeping-in habit real quick. But listen to how amazing this is…
I laid in bed for about 20 minutes, drank my coffee, and read up on the news. I subscribe to this newsletter called The Skimm, and every morning they send you a recap of top headlines. It makes me feel like I know what’s happening in the world and can say things like “How about Greece, huh?” or “I’m so glad Obama is finally addressing the over-incarceration sitch” and be able to follow it up with something half-intelligible. It makes me feel like mom brain hasn’t completely consumed me 🙂 Check it out if you’re interested. Anyway, don’t take drinking your coffee and reading the news for granted people, it’s a beautiful luxury!!
I love making pretty food! I swear it tastes better when it’s pretty. I hate to be so superficial in this already skin deep society, so in all fairness, I’ve also had some pretty awesome food that is aesthetically lacking. But the twirly fun that happens on THIS plate is kiiiind of amazing.
Plus it’s probably the easiest thing!! Here’s what you do:
Drizzle the haddock with some avocado oil. Then generously sprinkle the top of the fish with sea salt and ground pepper. Bake in the oven for about 12 minutes.
While the fish is cooking, combine the zoodles, cabbage, green onion, cilantro, sesame seeds, soy sauce (tamarind works too), rice vinegar, agave nectar, and sesame oil. Mix to combine and let sit until fish is done cooking.
The more it sits, the more the noodles soak up that yumminess and the better it gets! You could also make this ahead of time and the zoodles will really absorb all the yummy flavors.
Plate the zoodles and top with a piece of fish and additional sesame seeds and herbs.
- 2 filets haddock
- 2 tablespoons avocado oil
- salt and pepper to taste
- 2 large zucchini, spiralized (clade C) or julienned
- 1/2 red cabbage, chopped or spiraled with blade A
- 2 green onions, chopped
- handful cilantro
- 1 tablespoon white sesame seeds
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon agave nectar
- Preheat oven to 400F.
- Drizzle the haddock with avocado oil and then sprinkle generously with salt and pepper.
- Bake in the oven for 12 minutes.
- While the fish is cooking, combine the zoodles, cabbage, green onion, cilantro, sesame seeds, soy sauce, rice vinegar, sesame oil, and agave nectar.
- Toss to combine and let sit until fish is done cooking (you could also make this ahead of time and the zoodles will really absorb all the yummy flavors).
- Plate the zoodles and top with a piece of fish.
- Per serving: Calories 374; Fat 11.3g (Sat 1.7g); Protein 43.3g; Carb 26.8g (net carb 21g); Fiber 5.8g; Sodium 1563mg
- Serving Size: 2