Courgette 'spaghetti' with haddock

    35 min

    Courgette 'spaghetti' is a new favourite in our household. You can make it using a julienne cutter and it is a great low carb alternative to pasta. A healthy meal for two, ready in minutes!


    Hampshire, England, UK
    2 people made this

    Serves: 2 

    • 1 knob butter
    • 1 clove garlic, minced
    • 2 teaspoons lemon juice
    • 2 skinless haddock fillets
    • 4 courgettes
    • 1/2 marinated pepper, chopped
    • 1 teaspoon chopped fresh chives
    • 1 tablespoon capers
    • 50ml single cream

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Melt the butter in a frying pan over a medium heat. Add the garlic, lemon juice and fish fillets and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
    2. Trim the ends off the courgettes then cut into 'spaghetti' by using a julienne slicer. Peel down to the start of the inner seeds, but no further. The core of the courgette does not hold up well when cooked this way.
    3. Warm a little oil in a wok over a high heat. When the oil is very hot, add the courgette. Cook and stir for about 1 to 2 minutes, moving the courgette around constantly, just until the courgette has becomes slightly tender and warm through. Immediately transfer to a warmed serving bowl. Immediately transfer to a warmed serving bowl.
    4. Working quickly, increase the heat to high, flake the fish then add the peppers, chives and capers and cream and bring to a simmer, stirring constantly. Spoon over the courgettes and serve immediately.


    Haddock is a personal favourite, but any white fish such as cod will work well for this dish.

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