Ingredients

  • 810 ounces halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)
  • 1 garlic clove, smashed
  • 12 tablespoons olive oil
  • salt and pepper to taste

Noodles:

  • 1 tablespoon olive oil
  • 1 fat shallot, sliced thin
  • 3 garlic cloves, rough chopped
  • 1216 ounces zucchini noodles (zoodles)
  • salt and pepper to taste
  • 2 teaspoons lemon zest
  • ½ cup chopped Italian parsley ( or sub ¼ cup basil)
  • 1 tablespoon lemon juice (more to taste)

Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese ( optional) 

 

Instructions

  1. Preheat oven to 375F ( or toaster oven)
  2. Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.
  3. Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. ( roughly 3 – 6 minutes – time will depend on thickness of the cut)
  4. In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles  soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
  5. Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.

 

 

 


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