Chili-Roasted Cod

Heat oven to 350 degrees. 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 Fish Cakes With Chipotle Cream (see recipe). Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.

This recipe yields 4 servings.