I love fish. And as you may or may not know, at my house, we try to eat meat just a couple times per week. So this opens the door to including more fish in our diet – the goal is 2 to 3 times per week to get all that good healthy fat up in ya’! However, we do find it a little bit tricky. So we continue to work away at it and like to develop new simple fish recipes.
I really like cooking fish because it is a super quick meal – great on a night when you have just 15 minutes to cook. I used snapper for this recipe because my fish monger said it was very fresh that day and I think it is a nice fish with a mild flavour that doesn’t turn most people off. You can substitute any kind of white fish like sole or cod instead if you like and it may even work with salmon. Give it a shot and let me know what you think!
NOTE: This recipe contains shallots/onions and garlic powder which are high FODMAP foods. Please remove if these are trigger foods for you. You can substitute diced fennel or celery for the shallots to add more flavour.
Baked Spicy Snapper with Noodles
Olive oil
Sesame oil
Juice of two limes
1.5 lbs snapper
Chinese 5 spice
Cayenne
Garlic powder (high FODMAP, remove if this is a trigger for you)
2 thinly-sliced shallots (high FODMAP, remove if this is a trigger for you and substitute celery or fennel)
1/3 of a dried or fresh chili (no seeds)
4 cups bell peppers, chopped
4 cups green beans, diced
2 large carrots, diced small
1 tbsp low sodium tamari (wheat-free soy sauce)
4 to 6 cups uncooked rice noodles
Heat oven to 425°F.
Place fish in a baking dish. Drizzle 1 tbsp olive oil over fish and juice of 2
limes. Sprinkle Chinese 5 spice all over fish, so that it is lightly coated. Very lightly sprinkle cayenne and garlic powder, if using, over fish.
Place fish on top rack of oven and bake for 10 to 12 minutes until done. Do not flip.
Meanwhile bring a medium pot of water to a boil & cook rice noodles.
In a large metal pan, warm 1/2 tbsp sesame & 1/2 tbsp olive oil on medium heat. Add shallots and cook 4 to 6 minutes until translucent. Add chili, bell peppers, green beans, carrots and tamari. Cook for 5 to 7 minutes longer until desired tenderness is reached.
Serve over noodles and top with crispy, spicy fish pieces.
Much love & good eating,
Stephanie