Barada Bronzino with Noodles

Transport your taste buds to the shores of the Mediterranean with this exquisite Barada Bronzino with Noodles recipe. Delicately seasoned branzino fillets are pan-seared to golden perfection, then oven-roasted with a zesty blend of garlic, lemon, fresh herbs, and warm spices like cumin and coriander. Paired with buttery, toasted pine nut-laced egg noodles infused with chicken broth and a hint of crushed red pepper, this dish delivers a harmonious balance of bright, earthy, and savory flavors. Ready in under 40 minutes, it’s an elegant yet approachable seafood dinner perfect for impressing guests or elevating a weeknight meal. Garnish with fresh parsley and a squeeze of lemon for a vibrant finishing touch! Keywords: Barada Bronzino recipe, Mediterranean flavors, seafood with noodles, elegant seafood dish, quick dinner idea.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 fillets Branzino fillets
• 3 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 2 teaspoons Lemon zest
• 2 tablespoons Fresh lemon juice
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 ounces Egg noodles
• 2 tablespoons Butter
• 1 cup Chicken broth
• 0.25 cup Pine nuts, toasted
• 0.5 teaspoon Crushed red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, mix together the minced garlic, lemon zest, lemon juice, parsley, dill, ground coriander, ground cumin, salt, and black pepper.

Step 3

Pat dry the branzino fillets with paper towels. Rub the spice and herb mixture all over the fish fillets, ensuring even coverage.

Step 4

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the branzino fillets skin-side down and cook for about 3-4 minutes until the skin is crispy.

Step 5

Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fillets are cooked through and flake easily with a fork.

Step 6

In the meantime, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, until al dente. Drain and set aside.

Step 7

In a separate large skillet, melt the butter over medium heat. Add the remaining 1 tablespoon of olive oil and the chopped pine nuts. Toast the pine nuts until golden brown, about 2-3 minutes.

Step 8

Add the chicken broth to the skillet with the pine nuts, bringing it to a simmer. Stir in the cooked noodles and crushed red pepper flakes, tossing to combine and allow the noodles to absorb some of the broth for about 2-3 minutes.

Step 9

Serve the branzino fillets over the bed of noodles, garnished with additional parsley and lemon wedges if desired.

Nutrition Facts

Serving size	1035.4 grams (1035.4g)

Amount per serving	% Daily Value*
Calories	1655

Total Fat 108.30g	139%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 4.70g
Cholesterol 372mg	124%
Sodium 3305mg	144%
Total Carbohydrate 73.10g	27%
Dietary Fiber 6.90g	25%
Total Sugars 3.70g
Protein 100.30g	201%

Vitamin D 805IU	4024%
Calcium 235mg	18%
Iron 11mg	63%
Potassium 1950mg	41%

*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: 58.4%

Protein: 24.0%

Carbs: 17.5%