Fragrant spices and lime come together for a flavour explosion on cod fillets. This is a super easy, quick, and healthy meal for busy weeknights!
Chili-Lime Cod Fillets
WRITTEN BY:
Eileen
SERVES:
2
NUTRITION:
Good source of protein
DIFFICULTY
Easy
TIME
15 Minutes minutes
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Method
1.
Prepare the fish
Preheat oven to 450 F
Brush the cod fillets with 1/2 of the olive oil. Rub the fillets with the Mexican chili spice mix, making sure to coat them very well.
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2.
Prepare the asparagus
Remove the ends of the asparagus and lay flat on a baking sheet lined with parchment paper. Drizzle the vegetable oil on top and add salt and pepper to taste.
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3.
Bake in the oven
Place the cod fillets on the baking sheet and roast in the oven for 10-12 minutes.
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4.
Cook the rice
In a pot, bring the water for rice and the rice to a boil. Once the rice is boiling, cover and reduce the heat to low. Cook 15-20 minutes or until the water is absorbed, then remove from heat and let the rice stand covered for 5 minutes. Fluff lightly with a fork.
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5.
Prepare the lime butter
Zest the lime and cut in half. Juice one half and cut the remaining half into wedges.
In a small saucepan, melt the butter with the remaining olive oil. Add the lime zest and lime juice to the pan and mix.
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6.
Serve
Serve the cod over rice and asparagus, and top with lime butter. Serve with lime wedges.
Shopping List
Ingredients
1.
300 g Asparagus
2.
2 tbsp Olive Oil (not included)
3.
1 Lime (s)
4.
3/4 cup(s) Basmati Rice
5.
2 tbsp Butter (not included)
6.
1 1/2 cup(s)Water for Rice (not included)
7.
2 tsp Vegetable Oil (not included)
8.
2 Cod Fillet(s)
9.
1 tbsp Mexican Spice
