Chili-Roasted Cod

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Photo by Dasha Ewing Wright
Chili-Roasted Cod 3.1 120 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 151 calories
    • Fat 4 g
    • Sat Fat 2 g
    • Cholesterol 72 mg
    • Sodium 241 mg
    • Protein 27 mg
    • Carbohydrate 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 21 mg

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.

Ingredients

  1. Check vegetable cooking spray
  2. Check 1 1/2 pounds fresh cod fillets (about 3/4-inch thick)
  3. Check 1/2 teaspoon chili powder
  4. Check 1/2 teaspoon dried oregano
  5. Check 1/2 teaspoon salt
  6. Check 2 tablespoons butter
  7. Check 1/2 teaspoon ground cumin
  8. Check juice of 2 limes

Directions

  1. Heat oven to 450° F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down.
  2. 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.
  3. Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown.
  4. Add the cumin and lime juice and continue to cook, swirling, 1 minute longer.
  5. Remove the cod from the oven. Drizzle the cumin-lime butter over the top.