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Chili-Roasted Cod

Photo: Dasha Wright Ewing
Prep time 10 mins
Other time 5 mins
Yield 4 servings, with leftovers
This simple fish recipe is a delicious addition to your weeknight dinner rotation. Read the reviews--even kids rave about this dish!


  • 3 pounds fresh cod fillets (about 3/4 inch thick)
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon ground cumin
  • Juice of 1 lime

Nutrition Information

  • calcium 21 mg
  • calories 151
  • caloriesfromfat 0 %
  • carbohydrate 1 g
  • cholesterol 72 mg
  • fat 4 g
  • fiber 0 g
  • iron 1 mg
  • protein 27 mg
  • satfat 2 g
  • sodium 241 mg

How to Make It

  1. Heat oven to 450°F. 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 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.

  2. 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.

  3. Remove the cod from the oven. Set aside half the cod for another use. Drizzle the cumin-lime butter over the remaining cod. Serve.