- Author: Summer Montgomery
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Servings: 2
Ingredients
White Fish
- 1 pound white fish
- ½ tsp salt
- 1 tsp garlic powder
- ¼ lemon, zest and juice
Cherry Tomato Sauce
- 1 small container cherry tomatoes
- ½ tsp salt
- ¼ tsp red pepper flakes
- 3 cloves garlic
- ¼ cup broth
- ¼ cup fresh basil
- ¼ lemon, zest and juice
Spaghetti Squash
- 1 small spaghetti squash
Instructions
- Preheat oven to 425 F
- Cut squash in half and place on a parchment lined baking sheet. Bake for 20 minutes or until squash is tender.
- Mix all the spices and lemon for the fish in a small bowl. Wash and pat fish with a paper towel. Sprinkle the spice mixture over the fish and massage into the fish. Place fish in the air fryer and cook for 12-15 minutes depending on the thickness of the fish.
- Add cherry tomatoes, garlic, and red pepper to a medium stock pot and cook until tomatoes blister. Add in Lemon, broth, and basil and cook for an additional 2 minutes
- Divide squash between two plates. Top with cod and tomato sauce.
- Serve and enjoy!
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