Roasted Chili-Lime Cod
Roasted Chili-Lime Cod
Print RecipeSERVINGS
Ingredients
- 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
Instructions
- 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.
Dressing
- 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