Gluten-Free Barada Bronzino with Noodles
Elevate your weeknight dinner with this *Gluten-Free Barada Bronzino with Noodles*, a dish that perfectly balances elegance and ease. This recipe features tender, pan-seared branzino fillets with crispy golden skin, bathed in a luscious Barada sauce infused with garlic, lemon, and fresh parsley. Paired with gluten-free rice noodles coated in a buttery chicken broth and a hint of Parmesan, this meal is a celebration of bold flavors and comforting textures. Ready in under an hour, this recipe is perfect for anyone seeking a gluten-free seafood dish that feels indulgent yet wholesome. Serve it with a sprinkle of fresh parsley for that restaurant-worthy presentation.
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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
Directions
Step 1
Season the branzino fillets with salt and black pepper on both sides.
Step 2
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Step 3
Add the branzino fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
Step 4
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.
Step 5
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Step 6
Pour in the lemon juice and Barada sauce, stirring to combine. Let it simmer for 2 minutes.
Step 7
Add the parsley and stir well. Return the branzino fillets to the skillet, coating them with the sauce. Remove from heat.
Step 8
Bring a pot of salted water to a boil and cook the gluten-free rice noodles according to package instructions. Drain and set aside.
Step 9
In a separate saucepan, bring the chicken broth to a simmer and stir in the remaining butter until melted.
Step 10
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.
Step 11
Serve the branzino fillets over a bed of noodles, drizzled with additional sauce from the skillet. Garnish with extra parsley if desired.
Nutrition Facts
| Serving size | (1158.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1823.8 |
| Total Fat 104.3g | 0% |
| Saturated Fat 31.9g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 337.6mg | 0% |
| Sodium 4108.7mg | 0% |
| Total Carbohydrate 112.7g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 4.9g | |
| Protein 103.9g | 0% |
| Vitamin D 804.5IU | 0% |
| Calcium 424.7mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1738.6mg | 0% |
Source of Calories