Are you ready to transform your ordinary dinner into an extraordinary culinary experience? Imagine a dish that combines the delicate, flaky texture of perfectly baked haddock with a zesty piccata sauce, nestled on a bed of light, spiralized zucchini noodles. This isn't just a meal; it's a gourmet journey that brings the vibrant flavors of Italian cuisine right to your dining table in just 35 minutes. Whether you're a seafood lover, a health-conscious foodie, or simply someone who appreciates a quick and delicious meal, this Baked Haddock Fish Piccata with Zucchini Noodles is about to become your new favorite recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 haddock fillets
- 2 medium zucchinis
- 1/4 cup olive oil
- 1/4 cup capers
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your haddock fillets bake evenly and come out perfectly cooked.
- Prepare the zucchini noodles by washing the zucchinis thoroughly. Using a spiralizer or a julienne peeler, create noodles from the zucchinis. Set them aside in a colander to drain excess moisture.
- In a small bowl, mix together the lemon juice, minced garlic, capers, and a pinch of salt and pepper. This will be your piccata sauce, adding a bright and tangy flavor to the dish.
- Place the haddock fillets on a baking sheet lined with parchment paper. Drizzle half of the olive oil over the fillets, then season them with salt and pepper to taste.
- Pour the prepared piccata sauce evenly over the haddock fillets, ensuring they are well-coated. This will infuse the fish with flavor as it bakes.
- Bake the haddock in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork and is opaque throughout. The baking time may vary slightly depending on the thickness of the fillets.
- While the fish is baking, heat the remaining olive oil in a large skillet over medium heat. Once hot, add the zucchini noodles and sauté for about 3-5 minutes, just until they are tender but still have a slight crunch. Season with salt and pepper to taste.
- Once the haddock is done, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the fish moist.
- To serve, place a generous portion of zucchini noodles on each plate, topped with a haddock fillet. Spoon any remaining piccata sauce from the baking sheet over the fish and noodles.
- Garnish with freshly chopped parsley for a pop of color and added flavor. Enjoy your delicious Baked Haddock Fish Piccata with Zucchini Noodles!
Tips
- Moisture is the Enemy: Pat your haddock fillets dry with paper towels before seasoning to ensure a perfect golden bake.
- Zucchini Noodle Secret: After spiralizing, let zucchini noodles sit in a colander for 10-15 minutes to drain excess water, preventing a soggy dish.
- Sauce Intensity: Adjust the piccata sauce to your taste by adding more lemon for brightness or extra capers for a tangy punch.
- Doneness Check: Haddock is perfectly cooked when it flakes easily with a fork and looks opaque. Avoid overcooking to maintain its tender texture.
- Fresh is Best: Use fresh parsley and squeeze the lemon just before cooking to maximize flavor and nutritional benefits.
- Make-Ahead Tip: You can prepare the piccata sauce and spiralize zucchini noodles in advance to streamline your cooking process.
- Serving Suggestion: Pair this dish with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to complement the delicate fish flavors.
Nutrition Facts
Calories: 664kcal
Carbohydrates: 14g
Protein: 27g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
