We love fish and since our market had cod on sale this week, I turned to this recipe to season this mild fish. The fish got a sprinkling of chili powder, dried oregano and salt before going into a 350 oven for 7-8 minutes. While the fish was roasting, I worked on melting some butter and swirling the pan until it started to turn golden brown. I then swirled in some lime juice and ground cumin and swirled for another minute or so. The cumin-lime browned butter was drizzled over the fish to finish it off.
This recipe was extremely simple and very tasty which is a great combination for a weeknight dinner. Our sides were orange scented mashed sweet potatoes and steamed sugar snap peas.
Chili Roasted Cod
Adapted from Sara's Secrets
1 pound fresh cod fillets (about 3/4-inch thick) skin on
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon butter
1/8 teaspoon ground cumin
1/2 lime, juiced
Heat oven to 350 degrees. Lightly coat a roasting pan with vegetable cooking spray.
Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 7-8 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 cod from the oven. Drizzle the cumim-lime butter over the cod.