Vibrant Lemony Zucchini with Halibut

When I want something easy on the stomach but still tasty, this fresh combo of juicy halibut and zingy zucchini noodles always hits the spot. You get that bright lemon kick mixed with sweet veggies and tender fish that's anything but boring.

I whipped up this dish the first time to wow a friend who was all about healthy eating. Now it's my usual choice on nights where I want light food that's bursting with flavor.

Delicious Ingredients

• Cherry tomatoes: grab whichever are the sweetest because they're like flavor bombs
• Fresh parsley: toss this in for a pop of green and some refreshing vibes to match the seafood
• Lemon juice and zest: these make everything alive while cutting the fatty taste
• Shallot: brings a gentle sweet kick that's softer than your average onion
• Zucchini noodles: go for nice, firm green zucchini without blemishes for the crunchiest noodles
• Olive oil: treat yourself to extra virgin, it really beefs up the flavors
• Garlic cloves: the flavor soaks into both your fish and zoodles—can't go wrong here
• Halibut fillets: fresh rocks but thawed frozen ones are just fine if you're short on time

Simple Step-by-Step Guide

Serve and Enjoy:

Layer those lemony zoodles on plates, add your perfectly cooked fish on top, then chuck on those sweet cherry tomatoes. If you want, sprinkle a few chili flakes or some cheese for extra oomph.

Final Flavors:

Mix your zucchini noodles with chopped parsley, fresh zest, and a squirt of lemon. Give it a taste, and if you think it needs more tang, throw some extra lemon or salt in there.

Sauté the Noodles:

Tip your zucchini noodles into the shallot pan. Cook just till they're bendy, but don't let them get soggy—leave them with a bit of snap!

Zucchini Base Time:

In a separate skillet, warm up some oil and toss in shallots and sliced garlic. When they go soft and smell awesome, you're good to move on.

Finish Fish in Oven:

Move the crispy fish from skillet to oven and let the heat gently finish the inside. You'll know it's ready when it comes apart easily with a fork.

Get a Good Sear:

Lay your seasoned fish in the garlic-oil pan. Let it sit there until it gets a nice brown crust and loosens up itself, then flip and repeat for the other side.

Supercharged Oil:

Heat olive oil in a pan, then toss in a smashed garlic clove. Wait ‘til the oil smells tasty but keep the garlic from burning, so your base doesn't go bitter.

Season Fish:

Dry the halibut steak with some kitchen paper and hit it with a good sprinkle of salt and pepper. You want it super dry so you get that lovely crust in the pan.

Oven On, Stuff Ready:

Flip the oven to 375°F and pull everything you need out onto the counter. That way, nothing gets burned or forgotten in the rush.

Save

Lemon zest is my magic touch for this meal. My grandma always said the flavors in zest blow juice out of the water because all the oils hang out in the skin. Whenever friends taste it, they instantly ask what makes it so bold and bright.

Easy Zucchini Noodle Tips

If you want your zoodles to turn out perfect, how you prep and cook them is key. Use a spiralizer if you've got one for curly noodles, or grab a veggie peeler for bigger ribbons—works either way. One thing: don't overcook them. Zucchini lets out a bunch of water, so cook quick to keep things firm. For bonus points, salt your zoodles before cooking and blot them dry, so your dish never ends up soupy.

Protein Swaps

Got a different protein on hand? Swap halibut for salmon if you like it richer, or try sea bass or cod, both are soft and mild. Scallops also turn out great—they cook fast and bring a sweet note. For a veggie version, just sear firm tofu slices like you would the fish. The trick is not to overdo any of them before mixing with the zoodles.

Save

How to Serve It Up

Want to round out your meal? A basic salad with tangy dressing goes really well and doesn’t steal the show. For guests, a chunk of sourdough bread is perfect for mopping up any leftover sauce. Wine? Pick a crisp white like Sauvignon Blanc or unoaked Chardonnay so you get that lemony hit. This dish is great for a chilled out summer dinner with friends or a fancy lunch when you don’t have all day to cook.

Smart Storage

Best eaten fresh, but you can stash leftovers for an easy lunch the next day. Keep the fish and veggies in separate sealed containers in the fridge for up to 2 days. When you're ready, rewarm your zoodles in a skillet with a splash of water and the fish low and slow in the oven, wrapped in foil. Skip the microwave – it just makes the fish chewy and the noodles mushy.

Recipe FAQs

→ What could I use if I don’t have halibut?

Instead of halibut, grab sea bass, salmon, cod, shrimp, or scallops. If you’re skipping fish, try extra-firm tofu (make sure you press the water out before cooking.)

→ How can I make zoodles without special gadgets?

No spiralizer? No problem—slice long thin strips with a knife, use a veggie peeler for wide noodles, or try a julienne peeler for skinny ones. Lots of stores also carry already-made zucchini noodles in the produce aisle.

→ Why won’t my fish let go of the pan?

Fish usually sticks when you try to move it before it’s ready. Let it sear until you see a golden crust on the underside—it’ll come loose on its own. Also, make sure your pan’s really hot and you’ve got enough oil in there before you add the fish.

→ How do I know when the halibut’s done?

You’ll know your halibut is ready when it’s gone opaque and flakes with a fork. A piece about an inch thick needs roughly 3 to 6 minutes baking at 375°F after you’ve seared it. You want the middle to hit 130–135°F for medium.

→ Can I make this ahead for meal prep?

This one’s yummiest when it’s fresh, but you can prep ahead: spiralize zucchini and wrap it in paper towels, chop your garlic and herbs in advance. Leftovers? Store the fish and noodles apart, and heat gently so you don’t end up with tough fish.

→ Anything good to have on the side?

Honestly, it’s pretty complete as is. If you want more, serve a slice of crusty bread (if carbs aren’t an issue), some roasted asparagus, or a crisp salad. A chilled glass of Sauvignon Blanc or Pinot Grigio is awesome with the bright lemon flavors.