Thanks to our friends at Gorton’s for sponsoring this Baked Haddock Fish Piccata with Zucchini Noodles… a new and flavorful twist on an Italian favorite! With spiralized zucchini noodles and a lemon butter white wine sauce, topped with flaky baked garlic butter haddock filets. Oh so, delizioso!
How many times a week would you say you eat fish? The American Heart Association recommends twice a week but I’m not quite there. I definitely think I could do better in this department.
If you asked the B man's Grandma, she should would say, "As much as possible - if it's haddock." She loved haddock recipes!
Baked haddock, broiled haddock, breaded or fish-fried... haddock was her favorite.
I think she would have especially loved today’s recipe… Baked Haddock Piccata with Zucchini Noodles! I mean what’s not to love about spiralized zucchini, a lemon butter caper sauce, topped with flaky baked haddock!? So yummy!
In case you’re not familiar with haddock allow me to share… Haddock is a cold deep-water fish. When it’s cooked it has a mild-taste and a white and flaky texture. It’s very similar to cod and it’s a great choice for those who don’t like a strong fish flavor.
Plus, haddock is an excellent source of protein! A 3-ounce serving of cooked haddock contains 20.6 grams of protein, which is roughly 40 percent of the recommended daily intake.
Haddock is packed with vitamins – especially those in the B vitamin family. It also contains several minerals including phosphorus, magnesium, potassium, iron, calcium, sodium, zinc, copper, manganese and selenium.
You might be wondering how to cook Haddock? Well, Grandma knew her fish alright, because it’s very versatile. Which means it’s great…
- Pan sautéed
- Basically, any way you would prepare cod fish recipes you can do the same with haddock recipes.
Annnnd with the help of our favorite yellow-raincoat-wearing-fisherman and Gorton’s Seafood, you can enjoy this yummy haddock recipe as much as you want!
Gorton’s offers a wide selection of tasty time-saving seafood to satisfy all your cravings in the frozen seafood area of your grocery store. You will find crowd-pleasing delicious classics like their crispy fish sticks and popcorn shrimp, plus some lighter options like grilled salmon, cod and haddock… and even some chef-inspired gourmet choices like shrimp scampi, parmesan crusted cod, or haddock seasoned with garlic butter and herbs. Truly something for every seafood lover!
I’m sure by now you know that Gorton’s delivers when it comes to high-quality seafood. They been passionately providing the freshest and tastiest seafood for over 160 years. All the while searching for ways to minimize environmental impact, raise the bar for the seafood industry, and sustain global resources for future generations. I think it’s obvious, you can trust Gorton’s.
And, you can also trust that this Baked Haddock Piccata with Zucchini Noodles is easy to make, good-for-you and just delicious!
How to make this baked haddock recipe:
Start by prepping your haddock. The fish comes in foil packets that are actually oven safe, so you could just toss them in the oven as they are. But I wanted to infuse some of that lemony flavor into the fish, so I removed them from the packs and placed them in a shallow 9x13 baking dish.
I preheated the oven to 350 degrees with the rack placed in the middle. Then I topped each haddock filet with two very thin slices of lemon and baked them for 20 minutes.
Then, I squeezed a wedge of lemon over each filet and continued to cook for 10 more minutes. I temped my fish with my digital kitchen thermometer to make sure it was 145 degrees in the middle – the safe internal temperature for cooked fish.
How to make zucchini noodles:
While the fish was baking I made my zoodles, AKA zucchini noodles. I used a spiralizer with the largest blade attachment, because I like my noodles al dente after they’ve been cooked. But choose any blade size you like best.
Also, if you don’t own a spiralizer, you can find pre-packed zucchini noodles in the produce department of most grocery stores. Or, you can use your veggie peeler and make wide ribbon-type noodles as well. Just cook them 2-3 minutes, or to your preferred doneness.
Once the zoodles are prepped, go ahead and make the sauce: Add olive oil to a small sauce pan over medium heat. Add minced garlic and cook for 1 minute. Now add two tablespoons of butter and allow it to melt.
Next, stir in 2 tablespoons of lemon juice, salt and pepper, ⅓ cup white wine and ⅓ cup chicken stock, turn the heat up to medium high and simmer for 5-6 minutes.
Then remove from the heat and stir in the capers. The sauce should reduce by half.
Now for cooking the veggie noodles: Add two tablespoons of olive oil to a large saute pan. Cook the zoodles for 2-3 minutes over medium high heat, being sure to fold and toss to cook all the veggie noodles evenly. Next, add your lemon butter caper sauce, some fresh chopped parsley, and fold it all together.
By now your fish is finished cooking and it’s time to dish up all this yummy goodness. Add your zoodles to the plate and top with the haddock. Sprinkle on some more chopped parsley, capers and serve with lemon wedges.
I know you’re going to love this semi-homemade tasty seafood creation! A delicious lemon butter white wine sauce, healthy al dente veggie noodles, topped off with a flaky lemon garlic butter fish filet!
Baked Haddock Piccata with Zucchini Noodles - A new and flavorful twist on an Italian favorite.
- 18 ounces Gorton’s Simply Bake Garlic Herb Butter Haddock Filet, (2 boxes)
- 4 zucchini
- 3 tablespoons fresh parsley minced (plus more for garnish)
- 1 lemon, cut into 8 thin slices
- 1 lemon, cut into 4 wedges
- 3 tablespoons olive oil
- 2 cloves garlic , minced
- 2 tablespoons butter
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup white wine
- ⅓ cup chicken stock
- ⅓ cup capers
- Preheat oven to 350F with the rack placed in the middle.
- To prep the haddock for baking, remove them from the packs and place them in a shallow 9X13 baking dish. Top each haddock filet with two very thin slices of lemon, and bake for 20 minutes. Then squeeze a wedge of lemon over each filet and continue to cook for 10 more minutes. The internal cook temp should be a minimum of 145 degrees.
- While the fish is baking, make zoodles AKA zucchini noodles. (I use my a spiralizer on the largest blade setting, because I like my noodles al dente after they’ve been cooked, but choose any blade size you like best.)
- Once the zoodles are prepped, make the piccata sauce: Add one tablespoon olive oil to a medium saute pan over medium heat. Add minced garlic and cook for 1 minute. Then add two tablespoons of butter and allow it to melt.
- Next, stir in 2 tablespoons of lemon juice, salt and pepper, ⅓ cup white wine and ⅓ cup chicken stock and turn the heat up to medium high and simmer for 5-6 minutes.
- Then remove from the heat and stir in the capers. The sauce should reduce by half.
- Add two tablespoons of olive oil to a large saute pan over medium-high heat, and cook the zoodles for 2-3 minutes. Be sure to fold and toss so that all the veggie noodles are cooked evenly. Next, add lemon butter caper sauce, fresh chopped parsley, and fold it all together.
- To serve, plate zoodles then top with haddock. Garnish with more chopped parsley, capers, and serve with lemon wedges. Salt and pepper to taste.
Serving Size4.5 oz fish, plus zoodles
Amount Per Serving Calories 309Total Fat 18gSaturated Fat 5gUnsaturated Fat 0gCholesterol 84mgSodium 514mgCarbohydrates 10gFiber 2gSugar 6gProtein 24g
Looking for more amazing Seafood recipes? Try these Mini Salmon Cakes with Sriracha Aioli or this Southwestern Cobb Salad with Creamy Chipotle Dressing.