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Lemon Herb Baked Fish with Garlic Zucchini Ribbons

Lemon Herb Baked Fish with Garlic Zucchini Ribbons

Dinner
Prep Time
15min
Cook Time
20min
Servings
3
Calories
320
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Chef's Note

For the best zucchini ribbons, use medium-sized zucchini that are straight and firm. If you don't have a vegetable peeler, you can use a mandoline or carefully slice with a sharp knife. The zucchini cooks quickly, so have it ready to go before the fish is done to ensure everything is served hot.

Tags
fish
seafood
low-carb
quick
healthy
zucchini
lemon
herbs
gluten-free
baked
Ingredients

  • 1.5 pounds white fish fillets (cod, tilapia, or haddock)

  • 1 large lemon

  • 1/4 cup fresh parsley

  • 1 tablespoon fresh thyme

  • 3 cloves garlic cloves

  • 2 medium zucchini

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons butter

  • 1/4 teaspoon red pepper flakes

Instructions
  • 1

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

  • 2

    Rinse the fish fillets and pat them dry with paper towels. Place them on the prepared baking sheet.

  • 3

    Zest the lemon to get 1 teaspoon of zest, then cut the lemon in half. Squeeze 2 tablespoons of juice from one half and slice the other half into thin rounds.

  • 4

    Finely chop the parsley and thyme. Mince 2 cloves of garlic.

  • 5

    In a small bowl, combine 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, 3 tablespoons of chopped parsley, and all of the thyme. Stir well.

  • 6

    Season the fish with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the herb mixture evenly over the fish fillets.

  • 7

    Place lemon slices on top of the fish. Dot with 1 tablespoon of butter cut into small pieces.

  • 8

    Bake for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout.

  • 9

    While the fish bakes, prepare the zucchini ribbons. Using a vegetable peeler, slice the zucchini lengthwise into thin ribbons, rotating as you go. Stop when you reach the seedy core.

  • 10

    Mince the remaining garlic clove. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

  • 11

    Add the minced garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.

  • 12

    Add the zucchini ribbons to the skillet and sauté for 2-3 minutes until just tender but still slightly crisp. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • 13

    Add the remaining 1 tablespoon of butter to the zucchini and toss until melted.

  • 14

    Serve the baked fish with the garlic zucchini ribbons on the side, garnished with the remaining parsley.

Nutrition Information (per serving)
320
Calories
38g
Protein
8g
Carbs
16g
Fat
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