Baked Spicy Snapper With Rice Noodles - cooking recipe

Ingredients

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

Preparation

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).
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.
Place the fish on the top rack of the oven and bake for 10 to 12 minutes until done. Do not flip.
Cook noodles according to package directions.
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.
Serve over the noodles and top with the crispy, spicy fish.