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Chili-Lime Cod Fillets Recipe

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This recipe for Chili-Lime Cod Fillets is from Cooking with Emily Jacobs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Teaspoon Paprika
1 Teaspoon Dried Parsley
½ Teaspoon Oregano
½ Teaspoon Chili Powder
½ Teaspoon Garlic Powder
¼ Teaspoon Cumin
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
2 Tablespoons Extra-Virgin Olive Oil, divided
2 Cod Fillets*
1 Tablespoon Unsalted Butter, or use ghee for Paleo & Whole30
Zest and Juice of 2 Limes
Cooked Rice, Quinoa, or Cauliflower Rice, for serving
Your Favorite Vegetable, for serving
Directions:
Directions:
In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
Meanwhile in a small saucepot, melt the butter with the remaining tablespoon of olive oil. Add in the lime zest and juice and swirl the pan to mix. Serve the cod overtop of your chosen accompaniments and top with the lime butter.
Personal Notes:
Personal Notes:
*This recipe is for 2 servings. If you want more you can adjust the spices as necessary - they are very easy to double. You can even double or quadruple the recipe and store any extra in an airtight container to have on hand. This rub will work on all kinds of fish or poultry - it's a good one to have in your pantry!
*Make this recipe Paleo & Whole30 friendly by using ghee in place of the butter and serving over cauliflower rice!

 

 

 

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