Chili-Roasted Cod

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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  • 3 pounds fresh cod fillets (about 3/4-inch thick), skin on
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon ground cumin
  • 1 lime, juiced
  • Orange Sweet Potatoes, recipe follows
  • Minted Sugar Snap Peas, recipe follows
  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • Salt
  • 1 orange, zested
  • 1 orange, juiced
  • 2 tablespoons butter
  • 1 pound sugar snap peas
  • 2 tablespoons chopped fresh mint
  • Salt and pepper


Step 1

Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.

Step 2

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.

Step 3

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.

Step 4

Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.

Step 5

Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt.

Step 6

Beat with an electric mixer until the potatoes are light and fluffy.

Step 7

Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve.

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