Recipe courtesy of Jane Kirby

Chili-Roasted Cod

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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

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

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:

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:

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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