Chili-Roasted Cod

Photo: Dasha Wright Ewing
This simple fish recipe is a delicious addition to your weeknight dinner rotation. Read the reviews--even kids rave about this dish!

Yield:

4 servings, with leftovers

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 5 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

Jane Kirby,

May 2002