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Baked Haddock Piccata with Zucchini Noodles

A new and flavorful twist on an Italian favorite! With spiralized zucchini noodles, a lemon butter white wine sauce, topped with flaky baked garlic butter haddock. Oh so, delizioso!

Course Dinner
Cuisine American, Italian
Keyword Haddock, Seafood, Zoodles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 309 kcal
Author Holly Sander

Ingredients

  • 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
  • 1/3 cup white wine
  • 1/3 cup chicken stock
  • 1/3 cup capers

Instructions

  1. Preheat oven to 350F with the rack placed in the middle.
  2. 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.

  3. 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.)
  4. 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.

  5. Next, stir in 2 tablespoons of lemon juice, salt and pepper, 1/3 cup white wine and 1/3 cup chicken stock and turn the heat up to medium high and simmer for 5-6 minutes.
  6. Then remove from the heat and stir in the capers.  The sauce should reduce by half.

  7. 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.

  8. To serve, plate zoodles then top with haddock.   Garnish with more chopped parsley, capers, and serve with lemon wedges.  Salt and pepper to taste.