Italian White Fish, Roasted Red Pepper Zucchini Noodles, and Mashed Cauliflower +Bonus Soup!

Italian White Fish

2 large white fish fillets (can be cod, halibut, tilapia)

1 Tbsp. minced garlic

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 tsp. oregano

1 tsp. paprika

1 tsp. onion powder

1 tsp. red pepper flakes

1/4 tsp. black pepper

1 tsp. parsley

1 tsp. basil

1/3 c. parmesan cheese

1/4 of a bunch of green onions, chopped finely, set aside for AFTER cooking the fish

Grease/butter a casserole dish or pan. Lay out fish evenly; try not to overlap. Combine all spices in a small bowl and sprinkle over the fish evenly. Sprinkle over the parmesan, using more or less as you please. Bake fish at 350 F for 20ish minutes, or until parmesan starts to turn golden. Serve over the zucchini noodles. Top with green onion.

Zucchini Noodles 

in Roasted Red Pepper Cream Sauce

2 medium zucchini, washed (or more, depending on how much pasta you want. Do about 1 small/medium zucchini per person)

2 red/orange bell peppers

1/2 c. heavy cream

1/2 c. low sugar tomato pasta sauce

Wash peppers. Place on a pan and bake at 450 F until soft and skins start to peel. Remove from oven and allow to cool. Peel off skins carefully. Cut out the seeds and stem. Puree in a food processor/Ninja. Add 1/2 c. heavy cream and 1/2 c. tomato sauce. Puree again to combine well. Add some salt and pepper to taste.

Use your kitchen tool of choice to julienne the zucchini. You can use a peeler, a special julienne tool, or a veggie spiralizer. Place zucchini noodles into a medium pot and pour 1 cup of the sauce over it. Allow to simmer until zucchini is soft. Sprinkle grated fresh parmesan over top when plated. 

Bacon & Chive Mashed Cauliflower

2 c. chicken broth

1 large head cauliflower

1/2 c. heavy cream

8 oz. cream cheese

3/4 of a bunch of green onions, chopped

1-2 Tbsp. chives

3 slices bacon, cooked, grease reserved

Spices: garlic and onion powder, salt, black pepper

Wash and chop up the cauliflower into small florets. Place in a microwave safe bowl. Add the chicken broth, chives, heavy cream, green onions, and spices. Microwave for 6 minutes in high. Stir, add the cream cheese, and cook another 6 minutes. Put bacon and grease into the bottom of the food processor/Ninja and put 95% of the cooked cauliflower into the processor. Whatever liquid and cauliflower is leftover (should be about 2 cups), set aside. Puree the bacon and most of the cauliflower until smooth. 

Bonus Soup! Cream of Roasted Red Pepper

Take 1 cup of the leftover red pepper/tomato/cream sauce and add to the rest of the chicken broth/cream/cauliflower liquid (about 2 cups). Add some salt and puree in a food processor to mix well. Heat and serve. It was creamy, frothy, and surprisingly light. I had already dug into it before I decided to take a picture. Oops. :)