Name: Chili-Roasted Cod
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
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; 4 large sweet potatoes, peeled and cut into 1-inch cubes; Salt; 1 orange, zested; 1 orange, juiced; 2 tablespoons butter; 1 pound sugar snap peas; 2 tablespoons chopped fresh mint; Salt and pepper

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:

Yield: 4 servings

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.

Minted Sugar Snap Peas:

Yield: 4 servings

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

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Chili-Roasted Cod

Orange Sweet Potatoes:

Minted Sugar Snap Peas:

Orange Sweet Potatoes:

Minted Sugar Snap Peas:

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