Garlic Parmesan Crusted White Fish with Zucchini Noodles
This Garlic Parmesan Crusted White Fish with Zucchini Noodles is quick, flavorful, and light—a perfect elegant weeknight dinner packed with protein and veggies.
Servings: 2 servings
Ingredients
- 2 White Fish Fillets firm, mild-flavored like cod, tilapia, or haddock
- 2 tablespoons Olive Oil extra virgin, divided
- 4 cloves Garlic minced
- 0.5 cup Parmesan Cheese freshly grated
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt for crust and seasoning
- 0.5 teaspoon Black Pepper for crust and seasoning
- 2 medium Zucchinis spiralized into noodles
- 1 tablespoon Lemon Juice freshly squeezed
- Fresh Parsley for garnish
Instructions
Preparation
- Spiralize the zucchinis into noodles and set aside in a large bowl. Mince the garlic finely and grate the Parmesan cheese fresh.
Make the Parmesan Garlic Crust
- In a small bowl, mix grated Parmesan, minced garlic, dried oregano, salt, and black pepper to form the crust mixture.
Season and Coat the Fish
- Pat the white fish fillets dry with paper towels. Brush both sides lightly with olive oil. Press the Parmesan garlic mixture firmly onto the top side of each fillet to create an even crust.
Cook the Fish
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Place fillets crust-side down and cook 3-4 minutes until golden and crisp. Flip and cook another 3-4 minutes until fish is opaque and flakes easily. Remove from heat.
Prepare the Zucchini Noodles
- Drizzle zucchini noodles with remaining olive oil and lemon juice. Toss gently to coat evenly. Season with salt and pepper to taste. Optionally, briefly sauté noodles in the same pan for 1-2 minutes until slightly softened but still crisp.
Plate and Garnish
- Divide zucchini noodles between two plates. Top each with a Parmesan-crusted fish fillet. Garnish with freshly chopped parsley and a lemon wedge if desired. Serve immediately.
Equipment
- Spiralizer
- Non-stick Skillet
- Mixing Bowl
- Grater
- Knife
- Cutting Board
- Tongs
- Spatula
Notes
- Pat fish dry and press crust firmly to ensure it sticks well during cooking.
- Salt zucchini noodles and let them sit 10 minutes to reduce moisture and prevent sogginess.
- Use medium heat when cooking fish to avoid burning the Parmesan crust.
- Try adding crushed red pepper flakes or fresh herbs like basil to the crust for extra flavor.
- Store leftover fish and zucchini noodles separately in airtight containers and reheat gently to preserve texture.