Chili-Roasted Cod

Total Time:
50 min
20 min
30 min

4 servings

  • 3 pounds fresh cod fillets (about 3/4-inch thick), skin on
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon ground cumin
  • 1 lime, juiced
  • Orange Sweet Potatoes, recipe follows
  • Minted Sugar Snap Peas, recipe follows
  • Orange Sweet Potatoes:
  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • Salt
  • 1 orange, zested
  • 1 orange, juiced
  • 2 tablespoons butter
  • Minted Sugar Snap Peas:
  • 1 pound sugar snap peas
  • 2 tablespoons chopped fresh mint
  • Salt and pepper
  • Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.

  • Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.

  • Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.

  • Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.

Orange Sweet Potatoes:
  • Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt.

  • Beat with an electric mixer until the potatoes are light and fluffy.

  • Yield: 4 servings

Minted Sugar Snap Peas:
  • Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve.

  • Yield: 4 servings

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    Recipe courtesy of Robert Irvine