Baked Spicy Snapper With Rice Noodles Recipe

Name: Baked Spicy Snapper With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil, divided; 1 garlic clove, halved; 1 1/2 tablespoons sesame oil; 2 limes, juice of; 1 1/2 lbs red snapper, filleted; Chinese five spice powder, to taste; cayenne, to taste; garlic powder, to taste (high Fodmap, remove is this is a trigger for you); 2 shallots, thinly sliced (high Fodmap, remove is this is a trigger for you); 1/3 fresh jalapeno, diced, no seeds; 4 cups red bell peppers, chopped; 4 cups green beans, cut 1/2 to 1 inch long; 2 large carrots, cut julienne style; 1 tablespoon low-sodium tamari (wheat free soy sauce); 4 -6 cups uncooked rice noodles

Servings: persons

1 1/2 tablespoons olive oil, divided
1 garlic clove, halved
1 1/2 tablespoons sesame oil
2 limes, juice of
1 1/2 lbs red snapper, filleted
Chinese five spice powder, to taste
cayenne, to taste
garlic powder, to taste (high Fodmap, remove is this is a trigger for you)
2 shallots, thinly sliced (high Fodmap, remove is this is a trigger for you)
1/3 fresh jalapeno, diced, no seeds
4 cups red bell peppers, chopped
4 cups green beans, cut 1/2 to 1 inch long
2 large carrots, cut julienne style
1 tablespoon low-sodium tamari (wheat free soy sauce)
4 -6 cups uncooked rice noodles

1
Heat the olive oil in a small saucepan over medium low. Place the halved garlic clove in the oil until the oil is garlic infused. (If you are on a low fodmap diet, remove the garlic from the oil).
2
Heat the oven to 425 degrees. Place the fish in a baking dish. Drizzle with the garlic infused olive oil and the juice of 2 limes. Sprinkle Chinese 5 spice powder all over the fish, so it is lightly coated. Very lightly sprinkle cayenne pepper and garlic powder, if using, over the fish.
3
Place the fish on the top rack of the oven and bake for 10 to 12 minutes until done. Do not flip.
4
Cook noodles according to package directions.
5
In a large skillet, warm 1/2 tbsp sesame oil and 1/2 tbsp olive oil on medium heat. Add shallots (if using) and cook 4-6 minutes until translucent. Add the jalapeno, bell peppers, green beans, carrots, and tamari. Cook for 5 to 7 minutes longer until the vegetables reach the desired degree of tenderness.
6
Serve over the noodles and top with the crispy, spicy fish.

692

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, divided, 1 garlic clove, halved, 1 1/2 tablespoons sesame oil, 2 limes, juice of, and more.

Yes, Baked Spicy Snapper With Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spicy Snapper With Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions