Veggie and Fish Noodle Bowl

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  • Makes: 4 servings
  • Serving Size: 1 fish fillet, 1 cup vegetables, and 1/3 cup cooked noodles
  • Start to Finish: 25 mins

Veggie and Fish Noodle Bowl

Directions

  1. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt and pepper.
  2. Place fish in a single layer in prepared baking pan. Tuck under any thin edges. Bake, uncovered, for 4 to 8 minutes or until fish flakes easily when tested with a fork.
  3. Meanwhile, in a large skillet cook and stir broccoli and carrot in hot olive oil over medium heat about 8 minutes or until vegetables are crisp-tender.
  4. To serve, stir half of the sesame oil and half of the crushed red pepper into the vegetable mixture. Stir the remaining sesame oil and crushed red pepper into the cooked noodles. Divide noodle mixture mixture and vegetable mixture among four serving plates; top with fish. If desired, sprinkle with toasted sesame seeds.
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Nutrition Facts (Veggie and Fish Noodle Bowl)

  • Per serving:
  • 294 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 71 mg chol. ,
  • 298 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 35 g pro.
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