Haddock with Fresh Summer Vegetables

Capture the vibrant flavors of the season with this delectable "Haddock with Fresh Summer Vegetables" recipe! Featuring tender, flaky haddock fillets roasted atop a colorful medley of cherry tomatoes, zucchini, yellow bell peppers, and red onions, this dish is as visually stunning as it is delicious. A drizzle of olive oil and fresh lemon juice ensures a bright, citrusy finish, while a touch of garlic and optional red pepper flakes adds a savory depth. Perfectly roasted in just 20 minutes, this low-carb, gluten-free one-pan meal is ideal for busy weeknights or light summer dinners. Garnished with fresh parsley for a pop of herbal freshness, it pairs wonderfully with crusty bread or a crisp side salad.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces haddock fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1.5 cups cherry tomatoes
• 2 medium-sized zucchini
• 1 large yellow bell pepper
• 1 small red onion
• 3 cloves garlic
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Rinse the haddock fillets under cool water, then pat dry with paper towels. Set them aside.

Step 3

Slice the zucchini into thin rounds, dice the yellow bell pepper into bite-sized pieces, and halve the cherry tomatoes. Thinly slice the red onion and mince the garlic cloves.

Step 4

In a large bowl, combine the zucchini, cherry tomatoes, yellow bell pepper, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and red pepper flakes if using. Toss to coat evenly.

Step 5

Spread the vegetable mixture evenly across the prepared baking sheet.

Step 6

Place the haddock fillets on top of the vegetables. Drizzle the fillets with the remaining 1 tablespoon of olive oil and the lemon juice. Sprinkle the top of the haddock with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 7

Transfer the baking sheet to the preheated oven and roast for 17-20 minutes, or until the haddock fillets are opaque and flake easily with a fork, and the vegetables are tender.

Step 8

Carefully remove the baking sheet from the oven. Sprinkle the roasted dish with fresh parsley for garnish.

Step 9

Serve immediately, plating each haddock fillet with a generous portion of the summer vegetables. Enjoy!

Nutrition Facts

Serving size	(1455.4g)

Amount per serving	% Daily Value*
Calories	926.4

Total Fat 34.1g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 228mg	0%
Sodium 6390.5mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 10.9g	0%
Total Sugars 38.7g
Protein 93.1g	0%

Vitamin D 800IU	0%
Calcium 204.1mg	0%
Iron 4.7mg	0%
Potassium 3356.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 38.9%

Carbs: 29.1%