Photo: Chili-Roasted Cod Recipe
Ingredients
- 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
Directions
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:
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- Salt
- 1 orange, zested
- 1 orange, juiced
- 2 tablespoons butter
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:
- 1 pound sugar snap peas
- 2 tablespoons chopped fresh mint
- Salt and pepper
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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Newest Ratings and Reviews
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By snomyzr_2396069
Valencia, CA
on December 30, 2012
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I loved this recipe! Quick, easy, & tastey. I used Ancho Chile powder; & fattened up the sides a bit w/ butter on the peas, & added butter & brown sugar in the potatoes. YUM! I'll be making this again.
By Ms. Lewis
Rockford, MI
on September 13, 2012
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Needs a little more flavor, however my husband loved it.
By julietpost
Denver
on January 17, 2007
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I dont know if Im just starting to like fish more or if the recipies just keep getting better, but this one is a winner. For the ease of prep and great flavors without much fat this gets a high rating from me. I used Tilapia instead of Cod because we like it better, and had to bake the fish about twice as long as indicated to get it done, but otherwise it turned out fabulous. Thank you!
Read all 13 reviews