Lemony Zucchini with Halibut (Printable Recipe)
Pan-seared halibut atop zesty zucchini noodles with garlic, parsley and sweet cherry tomatoes - ready in just 30 minutes.
# Ingredients You'll Need:
01 -
8–10 ounces halibut (or substitute salmon, tofu, sea bass, cod, scallops, shrimp)
02 -
1 garlic clove, smashed
03 -
1–2 tablespoons olive oil
04 -
Salt and pepper to taste
→ Noodles
05 -
1 tablespoon olive oil
06 -
1 fat shallot, sliced thin
07 -
3 garlic cloves, rough chopped
08 -
12–16 ounces zucchini noodles (zoodles)
09 -
Salt and pepper to taste
10 -
2 teaspoons lemon zest
11 -
1/2 cup chopped Italian parsley (or substitute 1/4 cup basil)
12 -
1 tablespoon lemon juice (more to taste)
13 -
Sweet cherry tomatoes, halved (for garnish)
14 -
Chili flakes (optional garnish)
15 -
Shaved pecorino cheese (optional garnish)
# Steps to Follow:
01 -
Preheat oven to 375°F (or toaster oven).
02 -
Heat olive oil in a medium skillet over medium heat and add smashed garlic clove. Swirl to infuse garlic into the oil.
03 -
Pat the halibut dry and season with salt and pepper. Sear both sides in the skillet until golden. Once both sides are golden, transfer to the warm oven and cook through to desired doneness (approximately 3–6 minutes, depending on the thickness).
04 -
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallots and garlic, stirring until softened and fragrant (about 3 minutes). Add zucchini noodles and season with salt and pepper. Sauté until softened, about 4 minutes. Toss in lemon zest, fresh parsley, and a squeeze of lemon juice.
05 -
Divide the zucchini noodles among two bowls and top with the halibut. Garnish with halved cherry tomatoes, chili flakes, and shaved pecorino cheese, if desired.
# Extra Tips:
01 -
Let the fish sear without moving it to form a crust. If it sticks, it is likely being moved too soon.
02 -
This recipe can be halved to serve one person.