Bright Lemony Zucchini Halibut

Whenever I'm looking for a dish that's fresh but still makes me feel full, this lemon-packed zucchini noodle bowl with halibut always does the trick. The bright squash noodles and melt-in-your-mouth fish are the perfect mix of light and tasty.

When my health-focused buddy came to town, I wanted to wow her with something healthy but still yummy. After whipping this up once, now it's what I crave whenever I want something that feels light yet packed with flavor.

Fresh Ingredients List

• Cherry tomatoes: grab the sweetest ones you can find for bursts of juiciness
• Fresh parsley: gives the dish a fresh green pop and mild herbal taste that teams up nicely with seafood
• Lemon zest and juice: perks up every bite and keeps things from tasting heavy
• Shallot: gives a gentle sweetness without being as sharp as regular onions
• Zucchini noodles: pick squash that's firm and blemish-free for dreamy noodles
• Olive oil: use top-shelf extra virgin for richer flavor
• Garlic cloves: loads both the fish and zoodles with awesome aroma
• Halibut fillets: fresh is fantastic, but thawed frozen fillets work fine too

Simple Cooking Steps

Ready to Serve:

Spoon the lemon-bright zucchini noodles onto your plates, lay the halibut over top, then scatter cherry tomatoes and any extras like chili flakes or a little shaved pecorino if you feel fancy.

Finish With Zing:

Mix fresh parsley, lemon zest, and a splash of lemon juice into the zoodles. Sample a bite and see if you need more salt or a little extra lemon for extra punch.

Cook the Veggies:

Heat some olive oil in another big skillet and toss in chopped garlic and your shallots. Stir them around until they're soft and sweet-smelling.

Soften the Zoodles:

Toss the zucchini noodles into the pan. Sauté just until they're barely soft—they should still have some crunch left.

Finish the Fish:

Pop that golden halibut into your oven (set at 375°F) to finish cooking gently. It’s all ready when it flakes if you poke it with a fork.

Get That Sear:

Drop the halibut into the hot, garlicky oil. Let it sit untouched so it can crust up, then flip it to brown the other side too.

Flavor That Oil:

Pour some olive oil in a pan, warm it, and throw in a smashed garlic clove. Let it sizzle gently to perfume the oil, but don’t let the garlic burn.

Season Fish Fillets:

Dry halibut with paper towels so it won’t steam, then shake on salt and pepper all over for flavor.

Preheat & Gather:

Switch your oven to 375°F before you start. Get all your stuff out so it’s handy and ready to go.

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Lemon zest is my not-so-secret magic trick here. My grandma taught me the zest packs way more lemon kick than just the juice. Friends always wonder why this tastes so sunny, and honestly, it’s all in the zest.

Zucchini Noodle Tips

Want awesome zucchini noodles? It all starts with how you prep and cook them. Use a spiralizer for curly noodles, but if you don’t have one, a veggie peeler makes nice wide ribbons too. Don’t cook zucchini noodles too long or they’ll get watery. I like to sprinkle with salt, pat them dry, then do a quick sauté so they keep that nice bite and your dish stays crisp, not soggy.

Protein Swap Ideas

You can switch things up based on what you’ve got. Salmon is a great option for more richness but still super tender. Cod or sea bass are mild and tasty too. If shellfish is your thing, scallops sear up fast and go nicely with the lemon and zoodles. Or if you want a plant-based swap, use firm tofu cut into slabs and cook it just like the fish. Whatever you pick, try not to overcook it before mixing with the noodles.

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Best Ways To Eat

Make a meal out of this by tossing together a crisp salad with simple vinaigrette. If you want a little something to dip, grab some crusty sourdough to mop up any lemony juices. Serving for a crowd? Pair with a citrusy white wine—something like Sauvignon Blanc or Chardonnay that matches the dish’s zing. It’s a top choice for hot-day dinners or whenever you want to impress but don’t want to spend your whole night in the kitchen.

Easy Storage Help

Even though this dish is tastiest fresh from the pan, leftovers work for a speedy lunch. Tuck the fish and noodles into separate containers and pop them in the fridge—good for up to two days. Warm up the noodles gently in a skillet with a hint of water. For the halibut, heat it slowly in the oven covered in foil so it stays moist. Skip the microwave or the fish will turn tough and the noodles might go soggy.

Recipe FAQs

→ What can I use instead of halibut?

Salmon, cod, sea bass, shrimp, or even scallops work just fine here. If you’re going meatless, grab some extra-firm tofu—just pat it dry before throwing it in a hot pan.

→ How do I make zoodles if I don’t own a spiralizer?

No spiralizer? No problem. Use a sharp knife to cut thin strips, a veggie peeler to shave wide ribbons, or try a julienne peeler for skinny noodles. Tons of stores also stock pre-cut zucchini noodles in their fridge section.

→ Why is my fish sticking to the pan?

If your fish is glued to the pan, you’re probably flipping it too early. Let it cook without moving until you see a golden crust. That’s when it’ll loosen on its own. Also, make sure you’re using a hot pan and a good slick of oil before adding your fish.

→ How will I know my halibut’s cooked through?

Perfect halibut is opaque and flakes apart easily with your fork. For pieces about an inch thick, sear then roast at 375°F for around 3 to 6 minutes. The inside should hit 130-135°F if you like it medium.

→ Will this meal work for meal prep?

Honestly, it’s best right out of the pan, but you can get ahead by pre-cutting zucchini noodles and wrapping them in paper towel. Chop your herbs and garlic before you start cooking. If you’ve got leftovers, stash fish and zoodles separately, and reheat gently so the fish doesn’t get tough.

→ What’s good to serve with it?

This one’s almost a full meal on its own, but if you want extras, offer crusty bread (unless you’re skipping carbs), a fresh green salad, or roast some asparagus. Pour yourself a glass of super crisp white wine—Sauvignon Blanc and Pinot Grigio are both perfect with all that lemony goodness.