Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Fresh 3/4"-thk skin-on cod fillets

  2. 1 teaspoon 5ml Chili powder

  3. 1/2 teaspoon 2 1/2ml Dried oregano

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 2 tablespoons 30ml Butter

  6. 1/4 teaspoon 1 1/3ml Ground cumin

  7. 1 Lime - juiced

  8. Orange Sweet Potatoes - (see recipe)

  9. Minted Sugar Snap Peas - (see recipe)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Lightly coat a roasting pan with vegetable cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 4 servings.


Send feedback