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.

2 comments:

Liz Berg said...

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

The Yum List said...

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