Barada Bronzino with Noodles
Experience gourmet elegance with this Barada Branzino with Noodles recipe, a vibrant Mediterranean-inspired dish that combines crispy, oven-roasted branzino fillets with buttery egg noodles infused with toasted pine nuts and a hint of spice. Perfectly seasoned with garlic, lemon zest, fresh herbs, and aromatic spices such as coriander and cumin, the branzino is both light and flavorful, making it an ideal centerpiece for a refined yet approachable meal. The egg noodles soak up the richness of chicken broth and crushed red pepper flakes, creating a warm, comforting base that beautifully complements the delicately flaky fish. Ready in just 40 minutes, this recipe is an ideal choice for dinner parties or weeknight indulgence, leaving your guests impressed with its bold flavors and stunning presentation. Keywords: branzino recipe, Mediterranean fish dish, seafood and noodles, elegant dinner recipes, crispy branzino fillets.
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Recipe Information
Ingredients
- 4 fillets Branzino fillets
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 teaspoons Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Egg noodles
- 2 tablespoons Butter
- 1 cup Chicken broth
- 0.25 cup Pine nuts, toasted
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the minced garlic, lemon zest, lemon juice, parsley, dill, ground coriander, ground cumin, salt, and black pepper.
Pat dry the branzino fillets with paper towels. Rub the spice and herb mixture all over the fish fillets, ensuring even coverage.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the branzino fillets skin-side down and cook for about 3-4 minutes until the skin is crispy.
Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fillets are cooked through and flake easily with a fork.
In the meantime, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, until al dente. Drain and set aside.
In a separate large skillet, melt the butter over medium heat. Add the remaining 1 tablespoon of olive oil and the chopped pine nuts. Toast the pine nuts until golden brown, about 2-3 minutes.
Add the chicken broth to the skillet with the pine nuts, bringing it to a simmer. Stir in the cooked noodles and crushed red pepper flakes, tossing to combine and allow the noodles to absorb some of the broth for about 2-3 minutes.
Serve the branzino fillets over the bed of noodles, garnished with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.7 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
