Flaky white fish over zucchini ribbons with paprika, Italian seasoning, olive oil blend, and lemon; buy fish, zucchini, and lemon.
BBy BIGO
Servings
2
2 piece White fish fillets (cod, halibut or haddock)
3 piece Zucchini
1 piece Lemon
2 tbsp Olive oil
1 tbsp Cooking oil
2 tsp Smoked paprika
1 tsp Italian seasoning
2 clove Garlic
0.75 tsp Salt
0.5 tsp Black pepper
1 tsp Hot sauce (optional)
2 tbsp Fresh parsley (garnish)
Calories
1392 kcal
Protein
48g
Carbs
149g
Fat
70g
Fiber
5g
Sugar
70g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Pat the white fish fillets dry and season both sides with smoked paprika, Italian seasoning, half the salt and the black pepper. Zest the lemon, then cut it in half and juice one half; slice the other half into wedges. Mince the garlic.
2 piece White fish fillets (cod, halibut or haddock),
1 piece Lemon,
2 tsp Smoked paprika,
1 tsp Italian seasoning,
2 clove Garlic,
0.5 tsp Salt,
0.5 tsp Black pepper
2. Use a vegetable peeler or spiralizer to shave the zucchini into long ribbons, stopping at the seedy core. Toss with a pinch of salt and set aside for 5 minutes, then blot with paper towels to remove excess moisture.
3 piece Zucchini,
0.2 tsp Salt
Cook Fish
3. Heat the cooking oil in a large nonstick skillet over medium-high heat. Sear the fish for 3 to 4 minutes per side until golden and opaque, flaking easily with a fork and reaching 63°C (145°F). Transfer to a plate and cover loosely.
1 tbsp Cooking oil
Zucchini Ribbons
4. Wipe the skillet, add the olive oil and garlic over medium heat, and cook for 30 seconds until fragrant. Add the zucchini ribbons and toss for 2 to 3 minutes until just tender but still slightly firm.
