Haddock with Fresh Summer Vegetables
Capture the vibrant flavors of the season with this delectable "Haddock with Fresh Summer Vegetables" recipe! Featuring tender, flaky haddock fillets roasted atop a colorful medley of cherry tomatoes, zucchini, yellow bell peppers, and red onions, this dish is as visually stunning as it is delicious. A drizzle of olive oil and fresh lemon juice ensures a bright, citrusy finish, while a touch of garlic and optional red pepper flakes adds a savory depth. Perfectly roasted in just 20 minutes, this low-carb, gluten-free one-pan meal is ideal for busy weeknights or light summer dinners. Garnished with fresh parsley for a pop of herbal freshness, it pairs wonderfully with crusty bread or a crisp side salad.
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Recipe Information
Ingredients
- 4 pieces haddock fillets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1.5 cups cherry tomatoes
- 2 medium-sized zucchini
- 1 large yellow bell pepper
- 1 small red onion
- 3 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the haddock fillets under cool water, then pat dry with paper towels. Set them aside.
Slice the zucchini into thin rounds, dice the yellow bell pepper into bite-sized pieces, and halve the cherry tomatoes. Thinly slice the red onion and mince the garlic cloves.
In a large bowl, combine the zucchini, cherry tomatoes, yellow bell pepper, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and red pepper flakes if using. Toss to coat evenly.
Spread the vegetable mixture evenly across the prepared baking sheet.
Place the haddock fillets on top of the vegetables. Drizzle the fillets with the remaining 1 tablespoon of olive oil and the lemon juice. Sprinkle the top of the haddock with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Transfer the baking sheet to the preheated oven and roast for 17-20 minutes, or until the haddock fillets are opaque and flake easily with a fork, and the vegetables are tender.
Carefully remove the baking sheet from the oven. Sprinkle the roasted dish with fresh parsley for garnish.
Serve immediately, plating each haddock fillet with a generous portion of the summer vegetables. Enjoy!
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
