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Alaskan Cod Parmesan with Zucchini “Noodles”

This easy, delightful recipe features an Italian accent and a light, springlike character. Feel free to substitute Alaskan halibut for the cod, and Greek yogurt, avocado, or hummus for the mayonnaise. If you use a mayonnaise substitute for the topping, it's best to add the topping to the fish after the broiling step. Recipe courtesy of the Alaska Seafood Marketing Institute.
Yield: Serves 4
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Additional:
Ingredients
2 medium zucchini (5 to 6 ounces each), sliced thinly on mandolin or with a peeler
1 tablespoon unsalted butter
1 teaspoon Vital Choice extra-virgin olive oil
Salt and pepper, to taste
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon onion powder
Preparation
1.  Sauté zucchini slices in butter and oil in a nonstick or lightly greased skillet, just until soft. Add salt and pepper, to taste. Keep warm.
2.  Heat oven to broil setting. Mix 1/4 cup grated parmesan cheese, mayonnaise, lemon juice, basil, oregano and onion powder together. Add salt and pepper, to taste. Divide and spread topping onto the top of each fillet.
3.  Place fillets on foil-lined broiler pan. Broil 5 to 7 inches from broiler element for 3 minutes, or until top is browned and bubbly. Reduce heat to 300°F and continue to cook an additional 3 to 5 minutes. Cook just until fish is opaque throughout.
4.  To serve, place 1/4 of zucchini on each plate. Top with a cod fillet and garnish with 1/2 tablespoon shredded cheese.
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