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Plate of baked cod with asparagus and cauliflower rice. Ready to eat for dinner!
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4.45 from 125 votes

Chili Lime Baked Cod

Quick and easy baked cod in a chili lime garlic marinade. Paleo, whole30, keto, and healthy!
Prep Time10 minutes
Cook Time20 minutes
Marination Time15 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 servings
Calories: 298kcal
Author: Julia

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 paprika
  • 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. Go with roasted asparagus and cauliflower rice for a low-carb option, or I suggest my Lemon Garlic Rosemary Rice

Video

Notes

Omit the garlic to make low-FODMAP

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 1g | Protein: 36g | Fat: 14g