Chili Lime Baked Cod with Roasted Vegetables

• 4 cod fillets, 6 oz each
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 lime, zested and juiced
• 1 lb baby potatoes, halved
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 2 cloves garlic, minced
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, chili powder, smoked paprika, lime zest, and juice.
3. 3 Place cod fillets in a baking dish and brush with half of the spice mixture.
4. 4 Toss potatoes, bell peppers, zucchini, and garlic with the remaining spice mix and season with salt.
5. 5 Arrange vegetables around cod in the baking dish.
6. 6 Bake for 20-25 minutes, until cod flakes easily with a fork.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Baking dish
• Baking sheet
• Mixing bowl

Variations

• Add a sprinkle of feta cheese to the veggies before baking for extra flavor.

Substitutions

• Use tilapia or another white fish if cod is unavailable.

Pairings

• Pairs beautifully with a crisp sauvignon blanc or a zesty margarita.

Nutrition

Tips

• For extra flavor, marinate the cod in the spice mix for 30 minutes before baking.
• Feel free to swap in your favorite veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: This dish does not freeze well due to the delicate texture of the cod.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.

FAQ