[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Janet Kirby
Prep. Time: 20 min
Cook Time: 30 min
Yield: 4 servings[/box]
- 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
Heat oven to 350 degrees 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 Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
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