Baked Haddock with Shrimp Zucchini

Monday, January 22, 2018
Baked flaky haddock with shrimp and zucchini vegetable topping!


When summer vegetables are in abundance, I always experiment with them.


I was thrilled with this recipe when I got a delicious side dish all in one pan with my seafood.


This seafood dish just shouts summertime and is a fun way to serve it no lease bursting with amazing flavors.


It's so easy to prepare and everyone loved it.


Here is a great way to start off eating lighter.


This baked haddock has the perfect balance of flavors baked with a wine sauce!


Seafood lovers, you're going to love this recipe, this is so easy, and baked fish never tasted so good!


Scroll down and get it printed off on the recipe card and give this one a try!



This is haddock filet with shrimp and zucchini on top baked with bread crumbs and herbs





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.




This is haddock filet with shrimp and zucchini on top baked with bread crumbs and herbs



Other Seafood Options

  1. Chilean Sea Bass
  2. Halibut
  3. Snook
  4. Redfish
  5. Flounder
  6. Tilapia
  7. Walleye
  8. Sea Bass
  9. Another White hardy fish you prefer
  10. Use Scallops, Crab, or Lobster instead of Shrimp to top the fish with


This is haddock filet with shrimp and zucchini on top baked with bread crumbs and herbs


The Perfect Summer Lighter Meal!


I always loved the freshness of this dish.

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

The flavors all compliment each other and you mix and match vegetables and seafood to your own preference.

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


raw haddock


Other Sliced Topping Suggestions

  • onion
  • peppers of any kind
  • asparagus
  • thin sweet potatoes
  • chopped spinach
  • chopped celery
  • arugula
  • diced tomatoes
  • sweet peas
  • avocado slices
  • green or black sliced olives


This is haddock filet with shrimp and zucchini on top baked with bread crumbs and herbs


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pin for later baked haddock recipe


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.



Baked Haddock with Shrimp Zucchini

Baked Haddock with Shrimp Zucchini

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Baked Haddock topped with shrimp, vegetables with a breadcrumb topping

Ingredients

  • 2 pounds of 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 thin sliced
  • 1 small yellow squash thin sliced
  • 1 large tomato thin sliced
  • (you can use plum, grape tomatoes, or thinly sliced beefsteak)
  • 1/2 cup Pinot Grigio wine
  • 3 tablespoons butter melted
  • optional 1/4 Romano cheese added to the bread crumbs mixed together
  • any kinds of sliced peppers
  • Garnish: with lemon slices and fresh flat-leaf parsley

Instructions

  1. In a large size baking pan at least 2 inches deep, lay fillets in the pan that were lightly sprayed with cooking oil or on parchment paper.
  2. Top each one across the top with shrimp, then arrange the vegetables on top.
  3. Sprinkle with a little of each herb, garlic, salt, pepper, cayenne pepper if using and spices to taste.
  4. Sprinkle each fillet generously with Italian-flavored breadcrumbs.
  5. Drizzle olive oil over each fillet around a tablespoon each and butter.
  6. Sprinkle each fillet generously with Italian-flavored breadcrumbs.
  7. Lemon can be added before baking or after a garnish if desired.
  8. Pour around 1/2 cup of wine around the bottom and bake until fish flakes easily and vegetables are tender, around 25 minutes in a 400-degree oven.
  9. Garnish with parsley.

Notes

Other Seafood Options

  1. Chilean Sea Bass
  2. Halibut
  3. Snook
  4. Redfish
  5. Flounder
  6. Tilapia
  7. Walleye
  8. Sea Bass
  9. Another White hardy fish you prefer
  10. Use Scallops, Crab, or Lobster instead of Shrimp to top the fish with


Nutrition Facts

Calories

299.6

Fat (grams)

11.88

Sat. Fat (grams)

5.35

Carbs (grams)

5.9

Fiber (grams)

1.22

Net carbs

4.7

Sugar (grams)

2.78

Protein (grams)

39.65

Sodium (milligrams)

220.79

Cholesterol (grams)

154.14
Baked Haddock topped with shrimp, vegetables with a breadcrumb topping
seafood recipes, haddock recipes, shrimp recipes, baked fish recipes, fish and vegetable recipes
Italian


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pin for later seafood topped baked haddock recipe


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This is haddock filet with shrimp and zucchini on top baked with bread crumbs and herbs





5 comments

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

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

    ReplyDelete
  3. Tried this recipe tonight and all I can say is one word... delicious!

    ReplyDelete
  4. Did I miss what to do with the shrimp? And am I really supposed to cover with breadcrumbs twice?
    Might wanna check this recipe as written. Because I doubt these other reviews when only half of the recipe is showing up…..

    ReplyDelete
    Replies
    1. Sorry for the typo, I guess I needed to pay more attention thank you for catching that. I revised it and I also need to not rely on photos, I am a visual type of cook so if I see the photo I can copy it then write the recipe. I can't assume eveyrone is the same and thank you for bringing that to my attention again.

      Delete

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