chili-lime rubbed cod fillet


It's about time we post some
sea-inspired meal ideas.

I'm DEFINITELY not a fish eater- but in the past year or so, white, mild fish is something that I have really learned to appreciate. Typically, I'm all about the ritz cracker crusted fish... but for the purpose of being healthy and getting back on track after the holiday weekend, I decided to go with a baked fish that packs a punch with flavor, not calories.


  • 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
  • Zest and Juice of 2 Limes


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 sauce pot, melt the butter with the remaining tablespoon of olive oil. Add in the lime zest and juice and swirl the pan to mix. Top with the lime butter.

**I chose to serve this meal with roasted potatoes and steamed sugar snap peas. The sweetness of the sugar snaps was great with the spice from the rub! But it would really go well with anything!



Recipe adapted from