Baked Spicy Snapper With Rice Noodles

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.