Quick Curry Crusted Cod with Zucchini Noodles


2 Ratings
A low fat fish dish packed with Indian spices cooked in an instant


  • 2 tsp olive oil
  • 1 large lemon, zested & juiced (1/2 now and 1/2 for the zucchini)
  • 1 Indian Dal blend
  • 6 portions / 1 1/2 - 2 lbs cod / halibut / firm white fish
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 x 8oz bags zucchini noodles (4 medium) zucchini spiralized
  • 1 tsp mild chili powder
  • 1/2 tsp salt


  1. Pressure Cook: to cook the fish: 1)in a small bowl, mix the olive oil, juice of 1/2 lemon, Indian Dal blend to make the marinade 2) spoon the marinade onto one side of the fish portions and press evenly to coat 3) pour 1 cup water into the cooker insert and add the trivet 4) lay the fish portions on the trivet, it is fine if they overlap 5) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 3 minutes. 6) Vent with Quick Pressure Release and remove trivet and set fish aside 7) empty water from the bottom of insert 8) to cook the zucchini noodles: add the 1 tbsp olive oil and heat on sauté function; stir in garlic, zucchini, chili powder, salt, lemon juice & zest 9) stir continuously for 2 minutes before serving alongside the cod


for an alternative noodle soup bowl: follow the instructions above, and additionally at step 8) stir in some grated ginger, 3 tbsp tomato paste, 1 tbsp fish sauce, & a can of coconut milk into the zucchini mixture. Serve in a bowl with the cod on top.