Wild Cod with Pesto Carrot Noodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4-6

I often spiralize zucchini to make a healthy variation of pasta, but this time I used carrots! They have a semi-sweet flavor that pairs perfectly with the savory pesto sauce.

Ingredients

1 pound wild-caught cod (or any white fish of choice)
5-6 large carrots (spiralized into noodles)
1 tablespoon grassfed ghee
1 tablespoon chili powder
1 teaspoon sea salt
½ teaspoon pepper
1 lime (freshly squeezed)
Homemade pesto to taste

Directions

Add ghee to a cast iron skillet over medium heat.
Season fish, place in hot pan, and sear on each side for 2-3 minutes.
While preparing the fish, steam carrot noodles until tender.
Place carrot noodles and pesto in a bowl, and top with fish.

Note: You can make this same recipe using zucchini or yellow crookneck squash as the noodles, or even experiment with a higher starch option, such as sweet potatoes or spaghetti squash, if you are very physically active.

You can also use store-bought pesto instead of making your own; just be sure the pesto you buy contains a healthy oil (such as olive oil) and avoid products with canola or other vegetable oils.

Reprinted with permission from Beyond Nutrition: The Ultimate Cookbook for a Healthier & Higher-Quality Life by Ryan Kennedy, CCN, CFMP.

About the Author

Ryan Kennedy is a Functional Medicine Practitioner and Board-Certified Clinical Nutritionist who takes a holistic approach to helping his patients improve their health. He has helped thousands of people break free from fad diets and feelings of discouragement with the conventional approach. To learn more about his work, find him on [email protected] or on his website, www.ryan-kennedy.com.

Check out other Ryan Kennedy, CCN, CFMP, CTN recipes:

Coconut Curry Soup

Creamy Basil Pesto

Homemade Meat Sticks

Lemon Poppyseed Collagen Muffins