These Chili-Lime Cod Fillets are a quick, easy, and incredibly flavorful way to enjoy cod! Tender, flaky cod fillets are rubbed with a vibrant blend of chili powder, paprika, oregano, garlic, cumin, and a touch of cayenne, then roasted to perfection. I love how the simple yet bold seasoning complements the delicate flavor of the cod, and the lime butter sauce adds a bright, zesty finish. This recipe is perfect for a weeknight dinner, a healthy meal, or any time you're craving a delicious and satisfying fish dish.
Why You'll Love These Chili-Lime Cod Fillets
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
- Flavorful: The combination of chili powder, lime, and other spices creates a delicious and vibrant flavor profile.
- Healthy: Cod is a lean protein that's rich in omega-3 fatty acids.
- Versatile: Serve it with rice, quinoa, cauliflower rice, or your favorite vegetables.
- Oven-Baked: Roasting the cod in the oven is a simple and hands-off cooking method.
Ingredients for Chili-Lime Cod Fillets
Here's what you'll need to make this flavorful dish. The full list with measurements is in the recipe card below.
Cod and Seasoning
- Cod fillets (Fish)
- Paprika (Spice)
- Dried Parsley (Herb)
- Oregano (Herb)
- Chili powder (Spice Blend)
- Garlic powder (Spice)
- Cumin (Spice)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
- Cayenne pepper (Spice)
- Extra-virgin olive oil, divided (Oil)
Lime Butter Sauce
- Unsalted butter (or use ghee for Paleo & Whole30) (Fat)
- Zest and Juice of Limes (Fruit)
Serving
- Cooked Rice, Quinoa or Cauliflower rice
- Your favorite vegetable
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Chili-Lime Cod Fillets as is, but here are a few ideas for variations:
- Different Fish: Use another type of white fish, such as halibut, sea bass, or haddock.
- Make it Spicier: Add more cayenne pepper or a dash of hot sauce to the spice rub.
- Add More Herbs: Stir in some chopped fresh cilantro or chives to the lime butter sauce.
- Different Citrus: Use lemon or orange zest and juice instead of lime.
- Grill the Cod: Grill the cod fillets instead of baking them.
How to Make Chili-Lime Cod Fillets
Let me show you how easy it is to make these Chili-Lime Cod Fillets:
Prepare Spice Rub
- In a small bowl, I combine all of the spices (paprika, dried parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne pepper) and mix well.
Season Cod
- Using 1 tablespoon of olive oil, I brush the cod fillets.
- Then, I rub the filets with the spice mixture. I will use the entire rub - so I make sure to coat them very well.
- I refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
Preheat Oven
- I preheat the oven to 450ºF (230°C).
- I place the cod filets on a foil-lined baking sheet.
Bake Cod
- I roast the cod in the oven for 10-12 minutes - the fish will flake easily and be opaque throughout when it's cooked through.
Make Lime Butter Sauce
- Meanwhile, in a small saucepan, I melt the butter with the remaining tablespoon of olive oil.
- I add in the lime zest and juice and swirl the pan to mix.
Serve
- I serve the cod over top of my chosen accompaniments (rice, quinoa, or cauliflower rice) and top with the lime butter.
Tips and Tricks for the BEST Baked Cod
Here are my secrets for making this cod truly exceptional:
- Pat the Cod Dry: Patting the cod fillets dry with paper towels helps the seasoning adhere better and promotes browning.
- Don't Overcook: Overcooked cod is dry. Cook it until it's just cooked through and flakes easily with a fork.
- Use a Meat Thermometer: For perfectly cooked cod, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C).
- Fresh Lime Juice and Zest: Fresh lime juice and zest add a bright, citrusy flavor to the sauce.
How to Serve
These Chili-Lime Cod Fillets are delicious served with:
- Rice, Quinoa, or Cauliflower Rice: A classic and healthy pairing.
- Roasted Vegetables: Roasted asparagus, broccoli, Brussels sprouts, or sweet potatoes are all great choices.
- Salad: A simple green salad or a more elaborate salad with fruit and nuts would complement the cod nicely.
Make Ahead and Storage
You can prepare the spice rub and the lime butter sauce ahead of time and store them separately in the refrigerator. Leftover cooked cod can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Chili-Lime Cod Fillets
- Can I use a different type of fish?
- Yes, you can use any type of firm white fish, such as halibut, sea bass, or haddock.
- Can I make this without the lime butter sauce?
- Yes, you can omit the sauce, but it adds a lot of flavor to the dish.
- Can I grill the cod instead of baking it?
- Yes, you can.
Enjoy these flavorful, healthy, and easy-to-make Chili-Lime Cod Fillets! They're a perfect meal for any night of the week.
Print
Chili-Lime Cod Fillets
- Prep Time: 15 minutes
- Marinating Time: 30minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 1x
- Category: Main Course, Seafood
- Cuisine: American
Description
These Chili-Lime Cod Fillets are a quick, easy, and flavorful dish. Flaky cod fillets are coated in a vibrant blend of spices, roasted to perfection, and then drizzled with a bright, zesty lime butter sauce.
Ingredients
Scale
For the Spice Rub:
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (optional, for heat)
For the Cod:
- 2 cod fillets (about 6-8 ounces each), skin-on or skinless
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon unsalted butter (or ghee, for Paleo/Whole30)
- Zest of 2 limes
- Juice of 2 limes (about ¼ cup)
For Serving (Optional):
- Cooked rice, quinoa, or cauliflower rice
- Your favorite vegetable (roasted broccoli, asparagus, or green beans are good choices)
Instructions
- Make Spice Rub: In a small bowl, combine the paprika, dried parsley, dried oregano, chili powder, garlic powder, ground cumin, salt, black pepper, and cayenne pepper (if using). Whisk until well combined.
- Prepare Cod: Pat the cod fillets dry with paper towels. Brush the fillets on both sides with 1 tablespoon of the olive oil.
- Season Cod: Sprinkle the spice rub mixture evenly over both sides of the cod fillets, pressing gently to help it adhere.
- Marinate (Optional): Refrigerate the seasoned cod fillets for at least 30 minutes, or up to 12 hours, to allow the flavors to meld. If marinating for longer than 30 minutes, cover the fish. Bring to room temperature for 20 minutes.
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Prepare Baking Sheet: Line a baking sheet with aluminum foil for easy cleanup.
- Roast Cod: Place the seasoned cod fillets on the prepared baking sheet. Roast in the preheated oven for 10-12 minutes, or until the fish is cooked through, flakes easily with a fork, and is opaque throughout. The cooking time will depend on the thickness of the fillets.
- Make Lime Butter Sauce: While the cod is roasting, prepare the lime butter sauce. In a small saucepan, melt the butter over medium-low heat. Stir in the remaining 1 tablespoon of olive oil.
- Add Lime Zest and Juice: Add the lime zest and lime juice to the melted butter mixture. Swirl the pan to combine. Do not boil. Remove from heat.
- Serve: Serve the roasted cod fillets immediately, drizzled generously with the warm lime butter sauce. Serve over cooked rice, quinoa, or cauliflower rice, and alongside your favorite vegetable.
Notes
- Cod: You can use skin-on or skinless cod fillets. If using skin-on, place the fillets skin-side down on the baking sheet. Other flaky white fish can be used, such as Haddock.
- Spice Rub: You can adjust the amount of spices to your preference.
- Lime: Use freshly squeezed lime juice and freshly grated lime zest for the best flavor.
- Serving Suggestions: This cod is delicious served with rice, quinoa, cauliflower rice, or your favorite vegetables. Roasted broccoli, asparagus, or green beans are good choices.
- Storage: store in the fridge.
