A simple, healthy Halibut recipe served over Lemony Zucchini Noodles with olive oil, garlic and Italian parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal!
Here’s a quick and easy weeknight dinner that is low in carbs and full of clean bright flavors. Pan-seared Halibut (or substitute cod, tofu, salmon, sea bass, scallops etc…) served over lemony zucchini noodles with garlic, olive oil and parsley. Top this with sweet, end-of summer tomatoes and you have a delicious healthy dinner in 20 minutes flat. Such simple flavors…. but oh so good!
We’re still working on all the zucchini around here and one of my favorite ways to eat it, is in noodle form, of course! I use an attachment to my Kitchen Aid Mixer, which if I’m being totally honest, is a little cumbersome, but every once in a while I’ll pull it out and make big batches of the noodles and freeze what we don’t use. Also, there are store-bought “zoodles” everywhere these days, if you don’t want to make them yourself. No judgment! I’m all for quick and easy! ( FYI -I think Trader Joe’s carries them in their freezer section.)
For those on the Keto diet, this would be the perfect meal. Mostly veggies with a little protein.
But even if you are not on the Keto diet, this is still a tasty, healthy dinner option.
For vegans living under the same roof, you could easily pan-sear some tofu and serve it atop the zucchini noodles.
The combination of olive oil, lemon zest, garlic and parsley, really compliments not only the fish, but the zucchini too!
Hope you enjoy!
A simple, healthy Halibut recipe served over Lemony Zucchini Noodles with olive oil, garlic and parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal!
- 8–10 ounces halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)
- 1 garlic clove, smashed
- 1–2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 fat shallot, sliced thin
- 3 garlic cloves, rough chopped
- 12–16 ounces zucchini noodles (zoodles)
- salt and pepper to taste
- 2 teaspoons lemon zest
- ½ cup chopped Italian parsley ( or sub ¼ cup basil)
- 1 tablespoon lemon juice (more to taste)
Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese ( optional)
Preheat oven to 375F ( or toaster oven)
Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.
Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked through to your liking. ( roughly 3 – 6 minutes – time will depend on thickness of the cut)
In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.
This recipe can easily be divided in half, to serve 1.
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