Roasted Chili-Lime Cod


Roasted Chili-Lime Cod

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  • 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 Cod Fillets
  • Cooked Cauliflower Rice for serving
  • Your Favorite Vegetable for serving

Lime cilantro Dressing

  • 2 cloves garlic
  • Juice of 1 lime
  • 1 tsp minced fresh ginger
  • 2 tsp stevia
  • 1/2 tsp balsamic vinegar
  • pinch of salt
  • 1 bunch of cilantro – remove leaves and discard stems
  • 1 jalapeno pepper optional
  • 1/3 cup greek yogurt
  • 1/2 tsp cumin
  • 1/4 cup olive oil


  • 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.


  • Into a food processor put all ingredients except for the olive oil.
  • Process the ingredients so that everything is in small pieces and smooth.
  • Scrape down the insides of the processor so that all ingredients are processed in the next step.
  • Put the lid back on the processor and using the small opening in the top, gradually drizzle the olive oil into the dressing while pulsing or processing on low.
  • Pour the dressing into a jar for storage in the fridge