Chili-Lime Cod Fillets

INGREDIENTS:

  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Salt
  • 1 Teaspoon Paprika
  • 2 Tablespoons Extra-Virgin Olive Oil, divided
  • 2 Cod Fillets*
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Oregano
  • ½ Teaspoon Chili Powder
  • 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
Chili-Lime Cod Fillets #easy #heathymeals


INSTRUCTIONS:

  1. 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.
  2. 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.

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