Baked flaky haddock with shrimp and zucchini vegetable topping! Here is a great way to start off eating lighter. This baked haddock has the perfect balance of flavors baked with a wine sauce! Perfect for any seafood lover!
I always loved the freshness of this dish. Shrimp topped haddock with a splash or olive oil, a splash of white wine, butter and bake to.perfection.
The flavors all compliment each other. I just love the colorful elegant plate this makes especially for all my seafood lover readers. You will just get raves on this dish.
I tend to make this when it's a little warmer outside. The brightness of this dish just shouts spring and summer. It always looks so elegant when serving to guests too.
When I was growing up we only had haddock fried every Friday night. It is still my all time kesukaane way to eat haddock but this is a nice change and so much less calories and really taste great.
Actually healthy never tasted so good until I made it this way!
If you're not a big fan of seafood, try using a strip steak on the bottom with this zucchini topping. Either way it's awesome!
Living in Upstate New York for so many years, I got spoiled with eating fresh fish. My dad use to go fishing and take me with him to West Canada Creek. I love to fish.
His kesukaane was trout. I wasn't so big on eating fish as a kid but now I love all kinds of fish.
Haddock being one of my kesukaanes. Everytime I go home to visit I order a haddock fish fry.
We have flounder, grouper, snook and redfish here in Florida to catch and they all all amazing but haddock is still one of my all time kesukaanes.
I love it baked in butter, fried or in a scampi. This is one of my kesukaane ways to prepare haddock since I love shell fish and the shrimp really compliments this fish.
The fresh vegetables is a insentif, I don't have to add any side dishes, it's all in one!!
Baked Haddock Shrimp Zucchini Pin for later
The Perfect Summer Lighter Meal!
The flavors all compliment each other. I just love the colorful elegant plate this makes especially for all my seafood lover readers. You will just get raves on this dish.
I tend to make this when it's a little warmer outside. The brightness of this dish just shouts spring and summer. It always looks so elegant when serving to guests too.
When I was growing up we only had haddock fried every Friday night. It is still my all time kesukaane way to eat haddock but this is a nice change and so much less calories and really taste great.
Actually healthy never tasted so good until I made it this way!
If you're not a big fan of seafood, try using a strip steak on the bottom with this zucchini topping. Either way it's awesome!
Living in Upstate New York for so many years, I got spoiled with eating fresh fish. My dad use to go fishing and take me with him to West Canada Creek. I love to fish.
His kesukaane was trout. I wasn't so big on eating fish as a kid but now I love all kinds of fish.
Haddock being one of my kesukaanes. Everytime I go home to visit I order a haddock fish fry.
We have flounder, grouper, snook and redfish here in Florida to catch and they all all amazing but haddock is still one of my all time kesukaanes.
I love it baked in butter, fried or in a scampi. This is one of my kesukaane ways to prepare haddock since I love shell fish and the shrimp really compliments this fish.
The fresh vegetables is a insentif, I don't have to add any side dishes, it's all in one!!
Baked Haddock Shrimp Zucchini Recipe
ingredients:
instructions:
2 pounds white fish (haddock, cod, sea bass, flounder, all work well)
1 cup medium sized shrimp
1/2 cup Italian flavored bread crumbs
2 cloves of fresh minced garlic
garlic powder, parsley, salt, pepper
fresh basil, oregano, rosemary or use dried around 1/2 teaspoon each
salt and freshly cracked pepper to taste
cayenne pepper optional
extra virgin olive oil
1 small zucchini sliced
1 small yellow squash sliced
1 large tomato sliced
(you can use plum, grape tomatoes, or beefsteak)
1/2 cup Pinot Grigio wine
3 tablespoons butter melted
optional 1/4 Romano cheese added to the bread crumbs mixed together
optional: cubanelle sliced peppers
optional: cubanelle sliced peppers
In a large size baking pan at least 2 inch deep, lay fillets in pan that was lightly sprayed with cooking oil or on parchment paper.
On each fillet sprinkle with a little of each herb, salt, pepper and spices to taste evenly over the top of the bread crumbs. Drizzle olive oil over each fillet around a tablespoon each and butter .
Sprinkle each fillet generously with Italian flavored breadcrumbs.
Pour around 1/2 cup of wine around the bottom and bake until fish flakes easily and vegetables are tender, around 40 minutes on 400 degree oven
Created using The Recipes Generator
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