Gluten-Free Barada Bronzino with Noodles
Delight in the elegance of our **Gluten-Free Barada Bronzino with Noodles**, a dish that beautifully merges refined flavors and dietary-friendly ingredients. Perfectly seared branzino fillets boast crispy skin and tender, flaky flesh, generously coated in a zesty Barada sauce infused with garlic, lemon juice, and fresh parsley. Served atop silky gluten-free rice noodles tossed in a rich broth and Parmesan cheese, this recipe offers a luxurious yet accessible spin on traditional seafood dishes. With a quick prep time and vibrant ingredients, this gluten-free masterpiece is ideal for a special dinner or a healthy indulgence. Whether you're seeking bold flavors or a gluten-conscious seafood recipe, this dish is a sure showstopper!
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Recipe Information
Ingredients
- 4 pieces Branzino fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 4 tablespoons Lemon juice
- 0.5 cup Barada sauce
- 2 tablespoons Parsley, finely chopped
- 8 ounces Gluten-free rice noodles
- 1 cup Chicken broth
- 0.25 cup Grated Parmesan cheese
Instructions
Season the branzino fillets with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Add the branzino fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
Flip the fillets and add 1 tablespoon of butter. Cook for another 3 minutes until the fillets are cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the lemon juice and Barada sauce, stirring to combine. Let it simmer for 2 minutes.
Add the parsley and stir well. Return the branzino fillets to the skillet, coating them with the sauce. Remove from heat.
Bring a pot of salted water to a boil and cook the gluten-free rice noodles according to package instructions. Drain and set aside.
In a separate saucepan, bring the chicken broth to a simmer and stir in the remaining butter until melted.
Add the cooked noodles to the saucepan with chicken broth and toss to coat. Stir in the grated Parmesan cheese until the noodles are evenly coated.
Serve the branzino fillets over a bed of noodles, drizzled with additional sauce from the skillet. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 425 mg | 33% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1739 mg | 37% | |
*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.
