Baked Haddock with Shrimp Zucchini

Baked flaky haddock with shrimp and zucchini vegetable topping! Here is a great way to start off eating lighter. This baked haddock has the perfect balance of flavors baked with a wine sauce! Perfect for any seafood lover!

Haddock and White Fish

Coming from Upstate New York, I grew up eating haddock and use it any time I can find it here.


It's my favorite fish fry, also.


When I go home to Utica, New York that is the first thing I order.


Here is Florida when I can find Atlantic Haddock, I buy a lot of it and freeze it.


I will either fry it, or make it like this delicious baked version with shrimp and zucchini recipe.


Use any white fish if you can't find haddock, I use cod as an alternative.

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A Wonderful Light Meal!

Seafood is plentiful in Florida and we eat fresh fish often.



I am always looking for new ways to prepare it, this is one of our favorites.

The Perfect Summer Lighter Meal!

I always loved the freshness of this dish.


Shrimp topped haddock with a splash or olive oil, a splash of white wine, butter and bake to.perfection.


The flavors all compliment each other.


I just love the colorful elegant plate this makes especially for all my seafood lover readers. You will just get raves on this dish.

Seafood Lovers This For You!

I tend to make this when it's a little warmer outside.



The brightness of this dish just shouts spring and summer.

Easy and Looks Gourmet!

It always looks so elegant when serving to guests too.



When I was growing up we only had haddock fried every Friday night.



It is still my all time favorite way to eat haddock but this is a nice change and so much less calories and really taste great.

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Healthy and Delicious!

Actually healthy never tasted so good until I made it this way!



If you're not a big fan of seafood, try using a strip steak on the bottom with this zucchini topping. Either way it's awesome!

Memories with Dad

Living in Upstate New York for so many years, I got spoiled with eating fresh fish.



My dad use to go fishing and take me with him to West Canada Creek. I love to fish.



His favorite was trout. I wasn't so big on eating fish as a kid but now I love all kinds of fish.

Our Favorite Fish!

Haddock is one of my favorites.



Every time I go home to visit I order a haddock fish fry.

Florida Fish

We have flounder, grouper, snook and redfish here in Florida to catch and they all amazing but haddock is still one of my all time favorites.



I love it baked in butter, fried or in a scampi.



This is one of my favorite ways to prepare haddock since I love shellfish and the shrimp really compliments this fish.



The fresh vegetables is a bonus, I don't have to add any side dishes, it's all in one!!

A Great Summer Meal

Baked Haddock with Shrimp Zucchini is such a perfect summer delicious meal.



It's also low carb and perfect for anyone that is watching calories.



Keep in mind it's a basic seafood recipe that you can adapt to any ingredients you like.



Substitute anything else you prefer for a topping.

Try some of these other Seafood Recipes:

Italian Beer Batter for Fish Fry
Linguine with fish and white wine
Florida Red Fish
Seafood Primivara
Coconut Shrimp
Apricot Glazed Salmon

Watch My Quick Video on Baked Haddock with Shrimp Zucchini

seafood, haddock, fish, zucchini

seafood, zucchini

American Italian

Yield: 6Author: Claudia Lamascolo

Baked Haddock Shrimp Zucchini Recipe

prep time: 12 min cook time: 45 min total time: 57 mins

This is a deliciously fresh summer dish for seafood lovers made with haddock zucchini and shrimp

ingredients:

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

optional 1/4 Romano cheese added to the bread crumbs mixed together

optional: cubanelle sliced peppers

instructions:

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

calories
320

fat (grams)
5

carbs (grams)
6

net carbs
3

protein (grams)
5

sugar (grams)
1.5

Created using The Recipes Generator

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