Low Carb Barada Bronzino with Noodles
Treat your taste buds to the vibrant flavors of Low Carb Barada Bronzino with Noodles—a healthy and elegant seafood dish that's perfect for weeknight dinners or special occasions. Featuring crispy, oven-baked bronzino fillets and tender zucchini noodles, this recipe is a low-carb delight infused with the bold, herby richness of homemade barada sauce made from almond flour, garlic, parsley, capers, and fresh lemon juice. Quick to prepare in under 40 minutes, this dish combines the mild sweetness of bronzino with the zesty, Mediterranean-inspired sauce for a nutrient-packed meal that's light yet deeply satisfying. Perfectly balanced and gluten-free, it’s ideal for lovers of clean eating and keto-friendly cuisine. Garnish with a touch of red pepper flakes for extra flair and flavor!
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Recipe Information
Ingredients
- 4 pieces bronzino fillets
- 3 large zucchini
- 4 tablespoons olive oil
- 2 tablespoons almond flour
- 4 cloves garlic cloves
- 1 bunch fresh parsley
- 1 large lemon
- 2 tablespoons capers
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Preheat the oven to 375°F (190°C).
Rinse and pat dry the bronzino fillets. Season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
Add the bronzino fillets skin-side down, and sear for about 2-3 minutes until the skin is golden and crispy.
Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 8-10 minutes or until the fillets are cooked through and flake easily with a fork.
While the fish is baking, use a spiralizer or julienne peeler to create zucchini noodles. Set them aside.
In a food processor, combine almond flour, garlic, parsley (reserve a few leaves for garnish), the juice of half a lemon, capers, and remaining olive oil. Blitz until you have a smooth, green barada sauce. Adjust the seasoning if needed.
In a non-stick frying pan, heat a small amount of olive oil over medium heat. Add zucchini noodles and sauté for 2-3 minutes until just tender but still slightly crunchy.
Toss the zucchini noodles with half of the barada sauce and some additional lemon juice if desired.
To serve, pile the zucchini noodles onto serving plates. Top each with a bronzino fillet and generously drizzle with the remaining barada sauce.
Garnish with reserved parsley leaves and a sprinkle of red pepper flakes for a hint of heat.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 10177 mg | 442% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 55.0 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3504 mg | 75% | |
*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.
