This Spicy Baked Cod with Lime and Rainbow Vegetables dish is the easiest weeknight dinner with loads of lovely colors and flavors. This spicy and smoky dish is made in one skillet, so virtually no mess. Say hello to your new favorite way to eat cod fish!
About The Fish in This Recipe:
We are affiliates for the Sitka Salmon Shares, a small and sustainable fishery in Alaska. The cod used in this recipe came in our monthly subscription box. Sitka Salmon Shares fish is all 100% wild caught fish in Alaska and the North Pacific by a small group of fisherman that live in the communities they fish in. The name of the fisherman and the boat it was caught on will be labeled on your box each month, so your food is easily traceable. Sitka Salmon Shares delivers the freshest fish to your door. Your fish will be flash frozen after it’s caught and cleaned, then shipped right to your door. Fisherman for Sitka Salmon Shares typically earn 10-30% more from their harvests than with other fisheries. Sustainability is a commitment with Sitka Salmon. There are strict catch limits these fisherman abide by to ensure healthy and thriving fish populations. This fish is truly the freshest we have ever prepared at home. The flavor is unmatched. We are excited to have a part in helping support fishing communities and the sustainable seafood movement! To receive $25 off your share, use the code ‘AFL19’! Partnerships like these allow us to bring you great content, and we are proud to represent Sitka Salmon Shares.
Here's What You Need For Spicy Baked Cod with Lime and Rainbow Vegetables:
Ingredients:
- 3 cod fillets from Sitka Salmon Shares
- 2 tbsp avocado oil, divided
- 2-3 cloves fresh garlic
- Juice of 1 lime + lime for garnish
- 10 oz crushed tomatoes
- 1 tbsp liquid sweetener or to taste (we use Ketose+ Sweet Liquid)
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 tsp oregano
- Pink Himalayan salt to taste
- Ground black pepper to taste
- 1/2 – 1 tbsp Smokin’ Marie’s Habanero Hot Sauce
- 1/2 cup chopped cilantro + sprigs of cilantro to garnish
- 20 cherry tomatoes
- 6-8 mini bell peppers or 1 whole medium bell pepper
- 1/2 red onion
- Serve with a side of avocado lime crema (optional, but delicious!)
Recipe Notes:
If you are thawing the fish from frozen, make sure to place it in the fridge on a plate to catch the drippings 24 hours before. Before preparing, dry the fish off, then season with a bit of salt and pepper.
Hot sauce: We use a very specific hot sauce to make this dish, Smokin’ Marie’s Habanero Hot Sauce. If you don’t have this hot sauce, we would suggest cutting up 1-2 habanero peppers and adding them to your vegetable medley. This will give the dish a kick of heat. Be careful with either option! This hot sauce is very hot, but incredibly delicious. Highly recommend giving it a try if you’re able to.
For the vegetables, you could really use whatever you want! We often use zucchini, summer squash, tomatillos and sometimes jalapeños. Many different veggies would be great with this.
Sweetener: We like a touch of sweetness to this dish, it balances out the acidity of the lime and gives a nice rounded flavor. We use a favorite brand of ours, Ketose+Sweet Liquid, which we feel tastes exactly like honey. Sweetener is optional however, whatever you want!
Tools:
Need Low Carb Sweeteners or Kitchen Supplies? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. We are apart of the Amazon Affiliate Program.
Here's How To Make Spicy Baked Cod with Lime and Rainbow Vegetables:
Preheat your oven to 375°F. Season your cod with salt and pepper, set aside. Thinly slice up your onions, bell peppers, mince your cilantro, and cut your cherry tomatoes in half. Season your vegetables with some salt and pepper then set aside in a bowl.
First, we will make the sauce. Mince your garlic. Warm your cast iron skillet over medium heat. Add the rest of the avocado oil to your skillet. Add your garlic and dry seasonings. Cook until fragrant, about 30 seconds to one minute. Be careful to not burn the garlic.
Add your crushed tomatoes, and the juice of half a lime.
Next, add in your liquid sweetener and your hot sauce. Be careful with this hot sauce… it’s really hot! We use about a tablespoon, but start with less and then taste as you go. Adjust seasonings to your preference, then take the sauce off the heat.
To your vegetables, add the remaining avocado oil, the juice of half a lime and then about 1/3 of the tomato sauce.
Mix the veggies up and add them to your skillet.
Now add the cod fish and slather it with the remaining sauce. Top with citrus (optional). Bake in the oven for about 15-20 minutes, until cod is cooked thru.
Serve with a side of avocado lime crema, and dig in!
Enjoy!!
Please let us know if you guys give this recipe a try or have questions about Sitka Salmon Shares or any of the ingredients used. If you’re the mood for some salmon instead, check out this recipe!
Until next time,
Briana & Chamere
This Spicy Baked Cod with Lime and Rainbow Vegetables is the perfect way to clear out your fridge of all the leftover summer produce and create a super flavorful dinner cod fish dinner! This dish comes together in one skillet in under an hour. The Cod is essentially poached in a spicy, smokey, citrusy and slightly sweet tomato sauce on a bed of rainbow vegetables. An easy and flavorful weeknight dinner for the summertime!
- 3 medium cod filets (from Sitka Salmon Shares)
- 2 tbsp avocado oil
- 3 cloves garlic
- 2 whole limes (juice of 1 lime + lime slices for garnish, optional)
- 10 ounces crushed tomatoes
- 1 tbsp liquid sweetener to taste (we use Ketose+Sweet)
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp red pepper flakes* (optional and to taste)
- 1 tbsp Smokin' Marie's Habanero hot sauce* (to taste, see notes for substitutes)
- 1/2 cup chopped cilantro + more for garnish
- 20 whole cherry tomatoes
- 8 whole mini bell peppers or about 1 whole medium bell pepper
- 1/2 whole red onion
Preheat your oven to 375°F. Season your cod with salt and pepper, set aside. Thinly slice up your onions, bell peppers, mince your cilantro, and cut your cherry tomatoes in half. Season your vegetables with some salt and pepper then set aside in a bowl.
First, we will make the sauce. Mince your garlic. Warm your cast iron skillet over medium heat. Add the rest of the avocado oil to your skillet. Add your garlic and dry seasonings. Cook until fragrant, about 30 seconds to one minute. Be careful to not burn the garlic.
Add your crushed tomatoes, and the juice of half a lime.
Next, add in your liquid sweetener and your hot sauce. Be careful with this hot sauce… it’s really hot! We use about a tablespoon, but start with less and then taste as you go. Adjust seasonings to your preference, then take the sauce off the heat.
To your vegetables, add the remaining avocado oil, the juice of half a lime and then about 1/3 of the tomato sauce.
Mix the veggies up and add them to your skillet.
Now add the cod fish and slather it with the remaining sauce. Top with citrus (optional). Bake in the oven for about 15-20 minutes, until cod is cooked thru.
Serve with a side of avocado lime crema, and dig in!
If you are thawing the fish from frozen, make sure to place it in the fridge on a plate to catch the drippings 24 hours before. Before preparing, dry the fish off, then season with a bit of salt and pepper. Hot sauce: We use a very specific hot sauce to make this dish, Smokin’ Marie’s Habanero Hot Sauce. If you don’t have this hot sauce, we would suggest cutting up 1-2 habanero peppers and adding them to your vegetable medley. This will give the dish a kick of heat. Be careful with either option! This hot sauce is very hot, but incredibly delicious. Highly recommend giving it a try if you’re able to.
For the vegetables, you could really use whatever you want! We often use zucchini, summer squash, tomatillos and sometimes jalapeños. Many different veggies would be great with this.
Sweetener: We like a touch of sweetness to this dish, it balances out the acidity of the lime and gives a nice rounded flavor. We use a favorite brand of ours, Ketose+Sweet Liquid, which we feel tastes exactly like honey. Sweetener is optional however, whatever you want!
Macros: These macros are estimated and are provided as a courtesy. We calculate them using MyFitnessPal. Macros will vary depending on the brands you use. Macros do not include the avocado crema.
Makes 4 servings, 234 calories per serving, 8 grams of fat, 12 net carbs (4 grams fiber), 22 grams of protein.
Sitka Salmon Shares: We are affiliates for the Sitka Salmon Shares program, a sustainable fishing initiative based in Alaska. You get high quality delicious fish delivered to your door every month. Use code 'AFL19' for $25 off your share!
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