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Lemon Pepper Haddock with Zucchini Noodles

Prep Time: 10 minutes

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Cook Time: 20 minutes

148 Calories

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2 Servings

★★★★★

Rated by 1 customer

Ingredients

2 Sizzlefish Haddock filets, thawed

2 zucchinis

1 tsp. lemon pepper seasoning

½ tbsp. garlic, minced

½ tbsp. lemon juice

2 tbsp. extra virgin olive oil

½ tbsp. parsley for garnish

½ cup grape tomatoes, sliced

½ tsp. salt

Directions

Step 1

Heat a large skillet to medium heat. Add 1 tablespoon of extra virgin olive oil.

Step 1

Step 2

Pat the haddock filets dry with paper towel. Add the lemon pepper seasoning to each filet then place in the skillet skin-side down.

Step 3

Sear each side 4 minutes. If you have a thicker cut, sear up to 6 minutes.

Step 4

While it sears, spiralize the zucchinis. Set aside.

Step 5

Remove from the pan and set aside.

Step 6

Place the remaining olive oil in the pan with the garlic, salt, lemon juice and zucchini noodles.

Step 7

Cook 5 minutes, tossing 2-3 times until al dente.

Step 8

Serve the haddock over cooked zucchini noodles with sliced grape tomatoes. Garnish with the parsley and serve.

Step 8

Nutrition Facts

Serving Size2
Calories148
Amount/Serving% Daily Value
Carbs-
Fat-
Protein-

Pan seared haddock with lemon pepper seasoning, served over a bed of fresh zucchini noodles tossed in a light lemon garlic sauce. An easy, 20-minute meal that’s low carb, Paleo and high protein.

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 2 servings

 

Ingredients

  • 2 haddock filets, thawed
  • 2 zucchinis
  • 1 tsp. lemon pepper seasoning
  • ½ tbsp. garlic, minced
  • ½ tbsp. lemon juice
  • 2 tbsp. extra virgin olive oil
  • ½ tbsp. parsley for garnish
  • ½ cup grape tomatoes, sliced
  • ½ tsp. salt

 

How to Make It

  1. Heat a large skillet to medium heat. Add 1 tablespoon of extra virgin olive oil.
  2. Pat the haddock filets dry with paper towel. Add the lemon pepper seasoning to each filet then place in the skillet skin-side down. Sear each side 4 minutes. If you have a thicker cut, sear up to 6 minutes.
  3. While it sears, spiralize the zucchinis. Set aside.
  4. Remove from the pan and set aside.
  5. Place the remaining olive oil in the pan with the garlic, salt, lemon juice and zucchini noodles.
  6. Cook 5 minutes, tossing 2-3 times until al dente.
  7. Serve the haddock over cooked zucchini noodles with sliced grape tomatoes. Garnish with the parsley and serve.