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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 low-carb dinner in 20 minutes flat.
Such simple flavors…. but oh so good!
We have also been loving this Mushroom Dusted Halibut that you could also use here if you like!
Why we love halibut
- It is wild and sustainably farmed
- It is a very clean-tasting, low-oil white fish.
- Flakey texture, and versatile in the kitchen!
- Quick and easy to prepare!
This low-carb dinner is truly satisfying.
For vegans living under the same roof, you could easily pan-sear some tofu and serve it atop the zucchini noodles. Everyone is happy!
The combination of olive oil, lemon zest, garlic and parsley, really compliments not only the fish, but the zucchini too!
More halibut recipes you may like:
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
- 1/2 cup chopped Italian parsley ( or sub 1/4 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.
- Serving Size:
- Calories: 381
- Sugar: 3.9 g
- Sodium: 402.2 mg
- Fat: 27.2 g
- Saturated Fat: 4.4 g
- Carbohydrates: 15.2 g
- Fiber: 4.1 g
- Protein: 23 g
- Cholesterol: 52.1 mg
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