How To Make Sautéed Haddock with Summer Veg
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Serves:
Ingredients
- 4 haddock fillets (6 oz each)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
Instructions
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Season the haddock fillets with salt and pepper on both sides.
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Heat olive oil in a large skillet over medium-high heat.
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Add the haddock fillets to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
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In the same skillet, add the bell peppers, zucchini, yellow squash, red onion, garlic, and dried thyme. Cook for 5-6 minutes, until the vegetables are crisp-tender.
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Add lemon juice to the skillet and stir to combine.
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Return the haddock fillets to the skillet and cook for an additional 1-2 minutes to warm through.
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Sprinkle with freshly chopped parsley before serving.
Nutrition
- Calories : 287kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 86mg
- Sodium : 165mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 33g
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