Imagine transforming your kitchen into a gourmet paradise with a dish that looks like it belongs in a five-star restaurant, but can be prepared in just 35 minutes! This Crisp Skin Fish with Vegetable Spaghetti and Tomato Vinaigrette is not just a meal—it's a flavor explosion that will make your taste buds dance and your dinner guests wonder if a professional chef secretly invaded your kitchen. With its perfectly crispy fish skin, vibrant vegetable "spaghetti", and zesty tomato vinaigrette, this recipe proves that elegant dining doesn't have to be complicated or time-consuming.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 fish fillets (skin on)
- 1 zucchini, spiralized
- 1 carrot, spiralized
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Spiralize the zucchini and carrot using a spiralizer or a vegetable peeler to create long, thin strands. Halve the cherry tomatoes and set aside.
- In a small bowl, combine the halved cherry tomatoes, 1 tablespoon of olive oil, and 1 tablespoon of balsamic vinegar. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld.
- Pat the fish fillets dry with paper towels to ensure the skin crisps up nicely. Season both sides of the fillets with salt and pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot and shimmering, carefully place the fish fillets skin-side down in the skillet. Cook for about 4-5 minutes without moving them, allowing the skin to become crispy and golden brown.
- Once the skin is crispy, gently flip the fillets over and reduce the heat to medium. Cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the skillet and transfer to a plate, covering loosely with foil to keep warm.
- In the same skillet, add the spiralized zucchini and carrot. Sauté for about 2-3 minutes, just until the vegetables are tender but still have a slight crunch. Season with salt and pepper to taste.
- To serve, place a portion of the vegetable spaghetti on each plate. Top with the crispy fish fillets and drizzle the tomato vinaigrette over the top. Garnish with additional cherry tomatoes if desired.
- Enjoy your Crisp Skin Fish with Vegetable Spaghetti and Tomato Vinaigrette while it's warm!
Tips
- Dry is the Key: Always pat your fish fillets completely dry before cooking. Moisture is the enemy of crispy skin, so use paper towels to remove any excess water.
- Don't Move the Fish: When searing the fish skin-side down, resist the temptation to move or flip it too early. Let it develop a golden, crispy texture undisturbed.
- Fresh is Best: Use the freshest fish possible and spiralize your vegetables just before cooking to maintain maximum flavor and texture.
- High Heat, Quick Cook: Use medium-high heat for the initial skin sear, then reduce to medium to finish cooking. This ensures a crispy exterior and tender, flaky interior.
- Vinaigrette Prep Tip: Let your tomato vinaigrette sit for a few minutes before serving to allow the flavors to meld and intensify.
- Vegetable Timing: Sauté your vegetable "spaghetti" quickly to maintain a slight crunch—overcooking will make them mushy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
