Korean-Style Fish and Peppers with Rice Noodles

Korean-Style Fish and Peppers with Rice Noodles

Recipe Rating: 3.12012
Serves 6

Quick to put together, this weeknight supper of roasted fish, sweet bell peppers, crunchy cucumbers and fresh herbs is tossed with brown rice noodles and spicy Korean BBQ sauce. Use Whole Catch® Tuna or Swordfish in place of the cod.

  • Canola spray oil
  • 1 pound frozen cod, thawed, cut into 6 pieces and patted dry
  • 2 bell peppers, any color, seeded and sliced
  • 1/2 cup plus 2 tablespoons Whole Foods Market™ Korean BBQ Sauce, divided, plus more for serving
  • 1 (8-ounce) package brown rice noodles, prepared according to package instructions
  • 1/2 cup roughly chopped fresh cilantro
  • 3 green onions, thinly sliced
  • 1 cucumber, chopped
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Preheat the oven to 425°F. Spray a large, rimmed baking sheet with oil. In a large bowl, toss cod and peppers with 1/2 cup sauce and arrange in a single layer on the prepared baking sheet. Roast in the bottom third of the oven, without stirring, until cod is opaque and just cooked through and peppers are tender, 12 to 15 minutes. Meanwhile, toss noodles with remaining 2 tablespoons sauce in a large bowl. In a second bowl, combine cilantro, green onions and cucumbers. Serve flaked cod and peppers over noodles, topped with cucumber mixture. Drizzle with more sauce, if you like.

Nutritional Info: 
Per Serving: 210 calories (10 from fat), 1.5g total fat, 10mg cholesterol, 380mg sodium, 42g carbohydrates, (4 g dietary fiber, 10g sugar), 8g protein.
Special Diets: 

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