Low Sodium Barada Bronzino with Noodles

Elevate your seafood dinner game with this Low Sodium Barada Bronzino with Noodles, a delicate yet flavor-packed dish that's both health-conscious and gourmet. Featuring tender, oven-baked branzino fillets seasoned with zesty lemon and aromatic garlic, this recipe keeps sodium in check while delivering maximum taste. Paired with whole wheat noodles tossed in a light medley of sautéed cherry tomatoes, crisp red bell pepper, and vibrant baby spinach, this meal is as nutritious as it is satisfying. A splash of white wine vinegar and unsalted chicken broth adds subtle complexity, making this an elegant, heart-healthy option for any occasion. Perfectly balanced and quick to prepare, this branzino dish is a must-try for seafood lovers looking for a wholesome dinner idea.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 fillets Branzino fillets
• 1 whole Lemon
• 2 tablespoons Olive oil
• 0.5 cup Fresh parsley
• 3 cloves Garlic cloves
• 0.5 teaspoon Black pepper
• 8 ounces Whole wheat noodles
• 1 cup Cherry tomatoes
• 1 whole Red bell pepper
• 2 cups Baby spinach
• 1 cup Unsalted chicken broth
• 2 tablespoons White wine vinegar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Zest the lemon and then cut it in half. Slice one half into thin slices and squeeze the juice from the other half. Set aside.

Step 3

Mince the garlic cloves and chop the fresh parsley finely.

Step 4

Season the branzino fillets with lemon zest, black pepper, and half of the minced garlic. Place a couple of lemon slices on each fillet.

Step 5

Heat a tablespoon of olive oil in an oven-proof skillet over medium-high heat.

Step 6

Once the oil is shimmering, carefully add the branzino fillets, skin side down, and sear for about 2-3 minutes until the skin is crispy.

Step 7

Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the fish is cooked through and opaque.

Step 8

While the fish is baking, bring a pot of water to a boil and cook the whole wheat noodles according to package instructions. Drain and set aside.

Step 9

Dice the red bell pepper and halve the cherry tomatoes.

Step 10

In the same pot used for noodles, add the remaining tablespoon of olive oil and sauté the remaining garlic over medium heat until fragrant, about 1 minute.

Step 11

Add the diced red bell pepper, halved cherry tomatoes, and baby spinach. Cook until the vegetables are slightly softened, about 3-4 minutes.

Step 12

Pour in the unsalted chicken broth and white wine vinegar, stirring to combine. Simmer for another 2-3 minutes.

Step 13

Return the cooked noodles to the pot and toss them with the vegetable mixture until evenly coated.

Step 14

Serve the noodles in individual bowls, placing a baked branzino fillet on top of each portion.

Step 15

Garnish with chopped fresh parsley and an extra squeeze of lemon juice if desired.

Nutrition Facts

Serving size	(1350.7g)

Amount per serving	% Daily Value*
Calories	1173.2

Total Fat 49.8g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240mg	0%
Sodium 343.7mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 17.0g	0%
Total Sugars 10.8g
Protein 100.0g	0%

Vitamin D 800IU	0%
Calcium 291.7mg	0%
Iron 10.5mg	0%
Potassium 2430.2mg	0%

*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.

Source of Calories

Fat: 37.3%

Protein: 33.3%

Carbs: 29.4%