Low Carb Barada Bronzino with Noodles
Elevate your weeknight dinner game with this Low Carb Barada Bronzino with Noodles—an effortlessly elegant dish that’s as healthy as it is flavorful. Featuring tender, oven-baked bronzino fillets with perfectly crispy skin, this recipe pairs beautifully with a vibrant zucchini noodle base tossed in a creamy homemade barada sauce. Made with almond flour, fresh parsley, lemon, and capers, the sauce delivers a zesty, herbaceous twist while keeping it low carb and keto-friendly. The entire dish comes together in just 40 minutes, making it an excellent choice for those craving gourmet flair without the fuss. Finished with a hint of red pepper flakes, this Mediterranean-inspired meal is perfect for dinner parties, date nights, or simply treating yourself to something special.
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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
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Rinse and pat dry the bronzino fillets. Season both sides with salt and pepper.
Step 3
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
Step 4
Add the bronzino fillets skin-side down, and sear for about 2-3 minutes until the skin is golden and crispy.
Step 5
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.
Step 6
While the fish is baking, use a spiralizer or julienne peeler to create zucchini noodles. Set them aside.
Step 7
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.
Step 8
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.
Step 9
Toss the zucchini noodles with half of the barada sauce and some additional lemon juice if desired.
Step 10
To serve, pile the zucchini noodles onto serving plates. Top each with a bronzino fillet and generously drizzle with the remaining barada sauce.
Step 11
Garnish with reserved parsley leaves and a sprinkle of red pepper flakes for a hint of heat.
Nutrition Facts
| Serving size | (1384.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1294.2 |
| Total Fat 73.2g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 200mg | 0% |
| Sodium 10177.4mg | 0% |
| Total Carbohydrate 74.4g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 55.0g | |
| Protein 94.1g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 313.9mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 3503.6mg | 0% |
Source of Calories