Oh! What a busy life I live…and this Chili-Roasted Cod recipe is exactly what I need for our busy lifestyle. I absolutely love the texture of Cod fish and when cooked to perfection it’s fluffy and falls effortlessly apart with a light touch of the fork. This delicious recipe is tasty, healthy and a great week night quicky dinner. It’s perfect when you don’t have a lot of time to spend in the kitchen and you’re desperately trying to stay on track regarding healthy dinners. My family has been on the grind and it’s been super duper good crazy around here but it’s imperative that I cook easy healthy recipes that fit into our hectic schedule for the moment, so please bare with me…I’ve been so busy with our other projects, building a new website for my husband’s business, back to the music business, filming and so much more but needless to say we are working hard to stay in shape, eat healthy and enjoying the grind. Yes, even though it’s been coo-coo around here we’re seeing the fruits of our labor sprout! FYI, I’m also soul searching on what I should do next here on Ali in the Valley…Stay Tuned!
Stay focused on your grind…Life is short!
Ali in the Valley
Cook Time: 15 mins
Total Time: 15 mins
Servings: 4
Author: Alison Ball
Ingredients
- vegetable cooking spray
- 1 1/2 pounds fresh cod fillets about 3/4-inch thick
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon ground cumin juice of 2 limes
Directions
- Heat oven to 450° F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down.
- Sprinkle the cod 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. Drizzle the cumin-lime butter over the top.
