If you’re looking for a fresh, elegant dinner that’s both simple and nourishing, this haddock and zucchini ribbon dish delivers on every front. With tender, flaky fish and beautifully shaved zucchini, it’s a light yet satisfying meal that feels restaurant-worthy but comes together in under 30 minutes at home.
Zucchini ribbons are a fantastic way to add a visual and textural twist to your plate. You can make them using a vegetable peeler or a mandoline slicer. Their delicate shape allows them to cook quickly and soak up flavor without becoming mushy. They also pair beautifully with seafood, making them an ideal match for mild, flaky haddock.
Haddock, a lean white fish, is known for its slightly sweet flavor and firm texture. It’s quick to cook and adapts well to many seasonings. In this recipe, it’s gently pan-seared with olive oil, garlic, lemon zest, and fresh herbs like parsley or dill. A splash of white wine or lemon juice in the pan adds brightness and forms a simple, flavorful sauce.
Once the fish is nearly cooked, the zucchini ribbons are tossed in just long enough to soften slightly and absorb the garlicky citrusy goodness in the pan. The result is a dish that’s light, fresh, and full of clean flavors, perfect for warm evenings or anytime you want a meal that feels refreshing but still nourishing.
For serving, garnish with more fresh herbs, cracked black pepper, and a final squeeze of lemon. You can enjoy it on its own or serve it with a side of couscous, quinoa, or crusty bread if you’d like something a bit more filling.
Whether you’re trying to eat healthier or just want something different from your usual fish recipe rotation, haddock and zucchini ribbon is a beautifully balanced dish that tastes as good as it looks.
Ingredients
- 2 haddock fillets
- 2 zucchini medium,
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp lemon juice
- 1 clove garlic minced
Instructions
- Preheat the oven to 400°F (200°C).
- Season the haddock fillets with salt, pepper, lemon juice, and minced garlic.
- Wrap each haddock fillet tightly in aluminum foil and place them on a baking sheet.
- Bake in the preheated oven for 15-20 minutes, until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, use a vegetable peeler to create long ribbons from the zucchinis.
- Heat olive oil in a skillet over medium heat. Add the zucchini ribbons and sauté for 3-4 minutes, until tender.
- Serve the baked haddock fillets on top of the sautéed zucchini ribbons.
- Enjoy!
Fish? Nope. Can’t do it. Not for me.
I totally get it, fish can be such a hit or miss! Maybe try something like chicken instead?
Too much lemon for my taste. Maybe cut it down to half a tsp next time.
This recipe is like gourmet but easy. My husband loved it! Thanks for sharing.
Really enjoyed it! I added some spices because I like it spicy, and it came out delicious.
Salt and pepper, that’s all you need….. Or maybe some butter? Idk, I just like butter 😊.
I’m not a fish person, so I didn’t enjoy it much. But the zucchini was nice. 🍝
Maybe try changing the fish? Salmon might be better if you like that? 🤔
I get it! Fish isn’t for everyone. I usually just skip it and pile on the vegetables.
I was skeptical about using zucchini like that, but it turned out great! Will make again.
This is a quick meal to prepare, but the haddock was a bit dry. I added some butter next time.
I totally get what you mean! Haddock can be tricky. Butter’s a great idea to add some moisture!
Easy and healthy! I love how simple it is. I’m gonna make this again for sure!
Sounds good but I’m not sure if I’d like zucchini ribbons. Can I just use regular chopped zucchini? 🤔
I tried this recipe yesterday and it was amazing! The haddock turned out so flaky and the zucchini was just perfect. Definitely a keeper!
Easy peasy! I omitted the garlic and it was still tasty. Perfect for dinner. 👍
Had to use cod instead of haddock since that was all I had. Still yum!
Meh. I don’t like zucchini that much. The fish was okay. Not really my thing.
I followed the instructions but my fish came out dry. Maybe it was in the oven too long?
Yeah, I think 20 minutes is too long for fish. Next time try 15 and see if that helps!
This recipe is amazing! The haddock turned out so flaky and the zucchini ribbons were a great touch. Definitely a keeper!
Um, why wrap the fish? Is it really necessary? I usually just bake it directly. 🤷♂️
Wow, I would never think of using zucchini like this! So cool. Will try!
This recipe is super easy and delicious! My kids loved it too! 😍
Sounds great! Can’t wait to try this with my family too! 😊