Run Down Fish with Peppers and Egg Noodles
- 20 mintotal time
- $3.30£2.19a serving
- 662581calories
- 3733 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Jamaican-style run down: white fish poached in coconut milk with thyme, peppers and tomato, over egg noodles.
Ingredients
Serves 4.
- 1 yellow onion, thinly sliced
- 1 bell pepper, red, sliced
- 2 garlic cloves, finely chopped
- 2 tomatoes, chopped
- 1 (13.5 oz) can coconut milk
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 11 oz egg noodles
- 1 lime
- ½ bunch green onions, sliced
- 1 tbsp vegetable oil
- ½ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, fish. Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat the vegetable oil in a large deep frying pan on medium heat and cook the yellow onion and bell peppers for 4 minutes until softening, adding the garlic and dried thyme for the last minute.
- Add the tomato and coconut milk, season with salt and plenty of black pepper and bubble for 3 minutes until slightly thickened.
- Meanwhile, pat the fish dry and cut it into large chunks. Lower the chunks into the sauce, then wash your hands, the board and the knife after handling the raw fish. Cover and simmer gently for 5–6 minutes, without stirring, until the fish is opaque and flakes easily (145°F).
- While the fish cooks, cook the noodles in a pan of the just-boiled water for 4 minutes, or as the packet says, then drain.
- Squeeze the juice of half the lime over the fish, scatter with the green onions and spoon over the noodles, with the rest of the lime in wedges.
Leftovers: Best eaten fresh; leftovers keep in the fridge for 1 day. Reheat gently until piping hot.
Ingredients
Serves 4.
- 1 onion, thinly sliced
- 1 pepper (red, yellow or green), red, sliced
- 2 garlic cloves, finely chopped
- 2 tomatoes, chopped
- 1 × 400 ml tin coconut milk
- 500 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 300 g medium egg noodles
- 1 lime
- ½ bunch spring onions, sliced
- 1 tbsp vegetable oil
- ½ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: gluten, egg, fish. Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat the vegetable oil in a large deep frying pan on medium heat and cook the onion and peppers for 4 minutes until softening, adding the garlic and dried thyme for the last minute.
- Add the tomato and coconut milk, season with salt and plenty of black pepper and bubble for 3 minutes until slightly thickened.
- Meanwhile, pat the fish dry and cut it into large chunks. Lower the chunks into the sauce, then wash your hands, the board and the knife after handling the raw fish. Cover and simmer gently for 5–6 minutes, without stirring, until the fish is opaque and flakes easily (63°C).
- While the fish cooks, cook the noodles in a pan of the just-boiled water for 4 minutes, or as the packet says, then drain.
- Squeeze the juice of half the lime over the fish, scatter with the spring onions and spoon over the noodles, with the rest of the lime in wedges.
Leftovers: Best eaten fresh; leftovers keep in the fridge for 1 day. Reheat gently until piping hot.
Nutrition per serving
| Calories | 662 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 67 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sodium | 105 mg |
| Calories | 581 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 65 g |
| Fat | 23 g |
| Fibre | 6 g |
| Sodium | 493 mg |
Worked out from the ingredients, 458 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.30 a serving in the US (range $2.52–$4.38) and £2.19 in the UK (range £1.68–£2.90). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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