Seared Halibut with Zucchini Noodles and Sweet Potatoes

Prep Time

30 mins

Cooking Time

1 hour


1 serving


Ingredients for fish:
1  1/2 lb fillet Wild Caught Halibut 
5 Sea Salted Capers (Wild Mountain Capers)
3 twigs (use leaves only) Lemon Thyme
1 tsp. Greek Oregano
1 tbsp Unsalted Butter
1 tbsp Extra Virgin Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Black pepper

Ingredients for Sweet Potatoes
1 medium Hannah’s Sweet Potato
2 tbsp. Extra Virgin Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Black pepper

Ingredients for Zucchini noodles
1/2 container of store bought noodles
1 small yellow onion
1 garlic clove
1/4 tsp chopped Greek Oregano
1/4 chopped Lemon Thyme
1 tbsp. Extra Virgin Olive Oil
2 tbsp. unsalted butter
1 Juice of ½ lemon



  1. Preheat oven to 425 degrees F (220 C).
  2. Wash and dry sweet potato well, cut in half then quarters.  Place sweet potatoes in an oven safe dish. Drizzle with olive oil, season with salt and pepper. Toss to coat.
  3. Roast sweet potatoes mixture in preheated oven, turning frequently, until fork tender. About 30 minutes.
  4. Meanwhile, heat medium non-stick oven safe pan on medium heat.  Drizzle olive oil in pan. Add in diced onion and garlic for 5 mins until lightly browned.
  5. Add zucchini noodles, chopped thyme and oregano. Cook for 5-7 minutes.
  6. Put noodles aside in a bowl covered with foil to stay warm. 
  7. Once sweet potatoes are done reheat pan to medium high with olive oil and butter allow to melt.
  8. Bring fish out of the refrigerator and completely dry filet with paper towels. 
  9. Season fish with salt and pepper.
  10. Add fish flesh side down for 1 min.
  11. Add oregano, thyme and lemon.
  12. Baste fish with pan mixture for 10-12 mins.
  13. Preheat oven to 170.
  14. Place fish into oven on 170 to continue to cook for 10 mins.
  15. Turn oven off after 10 mins and let fish rest in oven for 5 mins. Once fish is flaky its done.
  16. Place potatoes back in oven to warm.