Zesty, flavorful chili lime baked cod marinated in a quick and simple marinade. This easy baked cod recipe results in perfectly tender and flaky fish that it ultra mouth-watering and healthful. A paleo, keto, whole30, low-carb dinner recipe, this health-conscious meal is high in protein and low in fat.
In case you missed my Easy Baked Cod recipe I posted a couple of weeks ago, cod has recently become a big staple in my own diet.
Cod is ultra high in protein, mega low in fat, and what little fat there is, is omega-3, which is not only not pro-inflammatory, it is anti-inflammatory. Omega-3 fatty acids are great for your gut lining, marvelous for brain health, hormone health, digestion, and more!
Not to mention, cod is high in Vitamin B12, Vitamin B6, selenium, and phosphorous. It is a superfood and great fuel for your body!
In addition, cod is lower in mercury than many other types of fish or seafood (like tuna).
I love that cod is very light and subtle in flavor, which makes it very easy to mix up the flavor to your heart’s delight.
This episode of baked cod features fresh lime juice, chili powder and garlic. Simple ingredients, BIG flavor! I have a feeling you’ll love this baked cod recipe so much that you’ll put it on constant rotation (I do!).
Let’s have at it!
Ingredients for Chili Lime Baked Cod:
Cod: The main event here! I buy wild-caught cod from the seafood counter of Whole Foods. It comes in one large fillet. You can also purchase smaller fillets or frozen cod. Just be sure to thaw the cod fully if you’re using frozen.
Avocado Oil: Adding fat to help flavor and lubricate the fish, I love using avocado oil because it has a very subtle flavor and is also a high-temperature cooking oil. Since we’ll be baking at 400 degrees, it is important to use an oil that has a high smoke point.
Chili Powder: Chili powder is a combination of many spices, including garlic powder, onion powder, ground cumin, paprika, and more. It is an amazing seasoning for animal protein and works nicely in marinades! It provides a great deal of flavor in this recipe.
Lime Juice & Zest: Contributing tang and zestiness, lime juice and lime zest provides acidity, which rounds out a marinade nicely.
Garlic: All it takes is one clove of garlic to add nice flavor to the fish! If you’re a garlic fanatic, add another 2 to 3 cloves!
Paprika, Dried Oregano & Sea Salt: Adding additional flavor, herbiness and enhancing the flavor, paprika, dried oregano and sea salt are great additions to the marinade.
How to Make Chili Lime Baked Cod:
Stir together all of the ingredients for the marinade in a measuring cup or a mixing bowl until well combined.
Place cod filets in a sealable container or zip lock bag and pour in the marinade. Seal the bag (or container) and move it around until everything is well-coated in marinade.
Refrigerate at least 30 minutes, up to 10 hours.
When you’re ready to bake, preheat the oven to 400 degrees F.
Transfer the fish, along with the marinade, to a large casserole dish. Bake on the rack that’s second closest to the top of the oven for 15 minutes, or until fish is completely cooked through.
Serve with choice of side dishes.
Below are some of my favorite side dishes that pair nicely with the baked cod.
Serving Suggestions:
- Lemon Garlic Rosemary Rice
- Coconut Rice
- Pineapple Fried Rice
- Roasted Vegetables with Garlic Ginger Glaze
- Mango Edamame Quinoa Salad
- Greek Potato Salad
Superfood for the soul!
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Chili Lime Baked Cod
Quick and easy baked cod in a chili lime garlic marinade. Paleo, whole30, keto, and healthy!
Ingredients
- 1.5 lbs cod cut into fillets
- 1/4 cup avocado oil
- 1 tsp lime zest
- 2 Tbsp lime juice
- 1 large clove garlic minced
- 1 1/2 tsp chili powder
- 1 tsp ground parprika
- 1 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp sea salt
Instructions
-
Stir together all of the ingredients for the marinade in a measuring cup or a mixing bowl until well combined.
-
Place cod filets in a sealable container or zip lock bag and pour in the marinade. Seal the bag (or container) and move it around until everything is well-coated in marinade.
-
Refrigerate at least 30 minutes, up to 10 hours.
-
When you’re ready to bake, preheat the oven to 400 degrees F.
-
Transfer the fish, along with the marinade, to a large casserole dish. Bake on the rack that’s second closest to the top of the oven for 15 minutes, or until fish is completely cooked through.
-
Serve with choice of side dishes. I suggest my Lemon Garlic Rosemary Rice.
