Chili-Roasted Cod
Serves 4|
Hands-On Time:
10m
|
Total Time:
15m
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.
Nutritional Information
- Per Serving
- Calories 151
- Calcium 21mg
- Carbohydrate 1g
- Cholesterol 72mg
- Fat 4g
- Fiber 0g
- Iron 1mg
- Protein 27mg
- Sat Fat 2g
- Sodium 241mg
What does this mean? See Nutrition 101.
Quick Tip
Make it a meal: Serve the fish with steamed sugar snap peas and mashed sweet potatoes. Boil 1 ½ pounds sweet potatoes (cut
into 2-inch pieces) in salted water until tender, about 15 minutes. Drain and mash with ¼ cup milk, 2 tablespoons butter,
salt, and pepper.
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