Baked Haddock Piccata With Zucchini Noodles Recipes

BAKED HADDOCK PICCATA WITH ZUCCHINI NOODLES

Steps:

• 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, 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.
• 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.

BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
• Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
• Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.