Chili-Roasted Cod Recipe

Name: Chili-Roasted Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.
2
Arrange the cod fillets skin-side down.
3
Sprinkle with the chili powder, oregano, and salt.
4
Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
5
Meanwhile, melt the butter in a small skillet over medium-low heat.
6
Cook, swirling constantly, just until the butter begins to brown.
7
Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
8
Remove the cod from the oven.
9
Set aside half the cod for Day 3.
10
Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
11
Place sweet potatoes in a large saucepan and cover with salted water.
12
Bring to a boil.
13
Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender.
14
Drain.
15
Add the zest, juice, butter and a dash of salt.
16
Beat with an electric mixer until the potatoes are light and fluffy.
17
Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes.
18
Toss with mint, season, and serve.

659

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chili-Roasted Cod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili-Roasted Cod

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions