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:
Pan-Seared Halibut with Marinated Lemons & Calabrian Chilies
Fennel Crusted Halibut with Asparagus Sauce
Halibut with Fresh Corn & Leeks
Cornmeal Crusted Halibut with Summer Succotash
Spring Pea Risotto with Halibut
Hope you enjoy!
xoxo
Print
Lemony Zucchini Noodless with Halibut
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main, fish, low carb
- Method: stove-top
- Cuisine: Northwest
Description
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!
Ingredients
- 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
Noodles:
- 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)
Instructions
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.
Notes
This recipe can easily be divided in half, to serve 1.
Nutrition
- 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
I want to make my own zoodles so they are fresh, and I can use organic zucchini. Can anyone recommend a kitchen tool they like for making zoodles at home?
I use an attachment on my KitchenAid mixer, but it is cumbersome.
I have never had better halibut! I am SO proud of myself for not overcooking it – it was so gloriously, meltingly tender.
I didn’t have zoodles but I did have some fresh green beans. They just needed a couple extra minutes of cooking but I left them bright green and crunchy – absolutely perfect with the rest of the recipe as it reads.
I added some rice because my partner was worried there wouldn’t be enough, and used more fresh lemon juice and butter to make a pan sauce. Hands down one of the best meals we’ve had of your recipes!
That is so awesome Maigen! So glad it all worked out.
Recipe really great and filling. Will definitely have this again and definitely gonna use shrimp!#
Thanks Robin. Shrimp sounds delicious!
This was delicious. So easy and satisfying. Will definitely make again.
Glad you enjoyed this Joyce!
Hi Sylvia! I love all the recipes I’ve gotten from you here!! 🙂 Question on this one: the nutrition facts indicate this has 15 carbs — but I’m scanning the ingredients and can’t see where that many carbs would come from, given what’s in the recipe. Thanks! 🙂
Most come from the zucchini, tomatoes and shallots. Keep in mind these are not net carbs and don’t take into account the fiber.
Delicious! In place of zoodles, I used zucchini ribbons. All you need for that is a vegetable peeler.
I made this the other night for a friend and myself..definitely a 5 star
And definitely a keeper
Thanks so much Carol!
Delicious! I used cod and made zoodles with 2 zucchinis. I should have made more zoodles! We devoured this dish and will definitely make this dish throughout the summer ( with larger portions next time). Thanks for such an easy, light and tasty recipe!
Awesome Cindy- glad you liked. Yes I can eat alot of zooodles too!
Another great recipe! Thank you Sylvia.
Thanks Naila!
so yum! x
It’s very good. I did change a few things. I used sea bass instead of halibut and I added a little bit of truffle salt to the noodles. I would make it again.
S recipe is GREAT and loved by my wife and 14 year old.
Absolutely delicious even without the fish! I love the shallot-it really makes the dish.
Great to hear! Glad you liked this!
Great recipe! I used cod and it didn’t hold up as well but still delicious. Filling but not heavy. Will use again-thx Sylvia!
Perfect Phebe! Thanks!
Maybe a dumb question…but do you leave the skin in the outside of the halibut? Or remove it? I don’t cook fish enough! 🤭😂
So I like to leave it on because we crisp up the skin and eat it! But You can also take it off. Either way!
Another fabulous recipe! I made this last night for my family on a warm summer night. Delicious! The lemon zest, garlic and parsley flavor was a delicious compliment with the fish. Appreciate the tips on cooking the fish – it was crisp on the outside and moist on the inside. Thank you Sylvia!
Perfect Eve!
Made this for company. We found the noodle base bland. It needs some zip and crunch
I’m so sorry, I will add some recipe notes.
What temperature for the oven
375F
This dish is everything you said it would be and more! Simple, easy, full of clean, bright flavors, and very satisfying. We grilled the halibut and used fresh ingredients from today’s Farmers Market. What a pleasing recipe for locally-grown, Summer produce, Sylvia. Thank you!!
I’m so glad you liked it Jane!
Love it. Super easy, quick and tasty 🙂
how long does the fish stay in the oven for?
3-6 minutes…or cooked through to your liking. Depends on the thickness. 😉
My husband and I made this dish last week. It was the best meal we have made together in a very long time! I was his soux chef while he pulled it altogether. We made our own zoodles using a pampered chef gadget that worked perfectly. I can’t wait to make this again. We used Chilean Sea Bass. All of the flavors came together so well. Thanks for the red chili flakes and cheese suggestions and for sharing such a delicious recipe!
I love this one too…. and what a fun, healthy thing to do with your husband. Cooking together can be so much fun and a good time to reconnect. Happy New year and thanks for the comment. xo
Are you Mark’s Tricia? If so, you are the reason I made this dish last night! After he posted on FB it looked too good to pass up. My husband and I loved it as well! Super easy and delicious. Mine didn’t look quite as pretty as Mark’s but I am already craving it again.
So simple and satisfying. Thank you for all the inspiration ??
Wowie zowie, this is good! I am one lazy cook, but this is one extremely simple recipe. I made this with a slab of tofu, pan sautéing it in olive oil. Plated it, sautéed shallots only, (hate garlic), added zoodles, zest, lemon juice, and some basil that comes in a refrigerated tube as the market had no fresh. Served with assorted colors of baby maters.
Gotta tell you, this was restaurant quality delicious and beautiful to look at. There is not one vegan restaurant in this cow town so I’m glad I have Sylvia to follow because I like to eat simple, I like to eat well. Thank you Sylvia!
Zucchini and fish is truly a great combo. What a great and easy meal!
thanks so much Ashley – super easy and simple too!