Chili-Roasted Cod Recipe - Cooking Index
Chili-Roasted Cod Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Fresh 3/4"-thk skin-on cod fillets |
| 1 teaspoon | 5ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Butter |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1 | Lime - juiced | |
| Orange Sweet Potatoes - (see recipe) | ||
| Minted Sugar Snap Peas - (see recipe) |
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 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 Fish Cakes With Chipotle Cream (see recipe). Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B49) - from the TV FOOD NETWORK
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