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Baked Haddock Shrimp Zucchini Recipe

I always loved the freshness of this dish. Shrimp topped haddock with a splash or olive oil, butter and Pinot Grigio. All baked to perfection. The flavors all compliment each other. I just love the colorful elegant plate this makes especially for company. You will just get raves on this dish. A seafood lovers delight.

Just check out how easy this one is to prepare. 

 Baked Haddock Shrimp Zucchini Recipe

2 pounds white fish (haddock, cod, sea bass, flounder, all work well)
1 cup medium sized shrimp
1/2 cup Italian flavored bread crumbs
2 cloves of fresh minced garlic
 garlic powder, parsley, salt, pepper
fresh basil, oregano, rosemary or use dried around 1/2 teaspoon each
salt and freshly cracked pepper to taste
 cayenne pepper optional
extra virgin olive oil
1 small zucchini  sliced
1 small yellow squash sliced
1 large tomato sliced 
(you can use plum, grape tomatoes, or beefsteak)
1/2 cup Pinot Grigio wine
3 tablespoons butter melted

In a large size baking pan at least 2 inch deep, lay fillets in pan that was lightly sprayed with cooking oil or on parchment paper.

On each fillet sprinkle with a little of each herb, salt, pepper and spices to taste evenly over the top of the bread crumbs.  Drizzle olive oil over each fillet around a tablespoon each and butter . 

Sprinkle each fillet generously with Italian flavored breadcrumbs. 

Pour around 1/2 cup of wine around the bottom and bake until fish flakes easily and vegetables are tender, around 40  minutes on 400 degree oven.


  1. I love the double dose of seafood! And all the delicious veggies! Perfect light summer meal!

  2. Oh my, this just looks so scrumptious. Thanks for sharing the recipe.


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