I’m back with Roasted Chili-Lime Cod served on top of quinoa, arugula and grilled plums. Healthy, yummy and so easy to execute!
It’s been awhile since I’ve posted a new recipe and I will soon give you the 411 on all that I’ve been up to but with my crazy demanding schedule but…I’m back to my passion of cooking and developing recipes and this one is so worth the wait.
I’m always looking for great ways to enjoy fish that are both quick and easy. Today’s recipe fits the bill in both departments and as an added bonus, it’s full of flavor! These are the best kind of recipes!
Roasted Chili-Lime Cod starts with a flavorful dry rub using spices that you probably already have in your pantry. Paprika, parsley, oregano, chili powder, garlic powder, cumin and a little cayenne pepper all combine for a flavor explosion! This rub will work on all kinds of fish, but I used cod because I had some filets on hand. This rub would be great on any white fish, salmon, shrimp, or even chicken!
Once you’ve got your fish slathered in the dry rub, you want to let it marinate for at least 30 minutes this allows all of the flavors to be absorbed into the fish. While your fish is cooking (it only takes about 12 minutes!) you can prepare the buttery lime drizzle – it’s just lime juice, olive oil, and a little butter! It couldn’t be any easier, but it really packs a punch on top of the fish. After 12 minutes your fish is done -drizzle with the buttery lime mixture and get ready to be wowed. Who knew fish could be so good?
I like to serve this dish over quinoa, grilled plums with arugula but any veggie you like will work! You can also serve it over brown rice or cauliflower rice.
Flaky fish, flavorful spices, and tangy lime make for a fabulous meal.
Ali in the Valley
Fragrant spices and lime come together for a flavor explosion on cod filets. This is a super easy, quick, and healthy meal for busy weeknights!
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Servings: 4
Author: Alison Ball
Ingredients
- 1 Teaspoon Paprika
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Oregano
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Cumin
- ¼ Teaspoon Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- 1/8 Teaspoon Cayenne Pepper
- 2 Tablespoons Extra-Virgin Olive Oil divided
- 2 Cod Fillets*
- 1 Tablespoon Unsalted Butter or use ghee for Paleo & Whole30
- Zest and Juice of 2 Limes
- Cooked Rice Quinoa, or Cauliflower Rice, for serving
Directions
- In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
- Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
- Meanwhile in a small saucepan, melt the butter with the remaining tablespoon of olive oil. Add in the lime zest and juice and swirl the pan to mix. Serve the cod overtop of your chosen accompaniments and top with the lime butter.
