Pistachio Haddock Recipe
Pistachio topped haddock, zucchini noodles, seasoned green beans, lemon caper sauce
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Ingredients
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Pistachio Haddock
Zucchini Noodles
Seasoned Green Beans
Lemon Caper Sauce
Method
Pistachio Haddock
Prepare the Haddock
Preheat the oven to 375°F (190°C). Season the haddock fillets with salt and black pepper on both sides.
Top with Pistachios
Place the seasoned haddock fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with chopped pistachios.
Bake
Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Zucchini Noodles
Prepare Zucchini
Using a spiralizer or a vegetable peeler, create noodles from the zucchini. Set aside.
Sauté Noodles
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add zucchini noodles, season with salt and black pepper, and cook for 3-4 minutes until just tender.
Seasoned Green Beans
Cook Green Beans
In a separate pot, bring water to a boil. Blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
Lemon Caper Sauce
Prepare the Sauce
In a small bowl, whisk together lemon juice, capers, olive oil, minced garlic, salt, and black pepper until well combined.
Serve
Drizzle the lemon caper sauce over the baked pistachio haddock before serving, and enjoy with zucchini noodles and seasoned green beans.