Last updated on April 18th, 2020
This Spicy Baked Cod with Lime and Rainbow Vegetables is the perfect way to clear out your fridge of all the leftover 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 any night of the week.
Here’s What You Need For This Spicy Baked Cod with Lime and Rainbow Vegetables:
Ingredients:
- About 1.25 lbs cod fish
- 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!
Serve With: We loved our avocado lime crema to balance the spiciness of this dish. This dish is also quite lean, so adding some creamy fat to it is welcome in our way of eating.
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Tools:
- Sharp Chef’s Knife & Cutting Board
- Mixing Bowls
- Lodge Cast Iron Skillet
- Rubber Spatula
- Zulay Kitchen Heavy Duty Citrus Squeezer
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Let’s Make It!
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 1 tbsp of 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, then 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 cooked tomato sauce.
Add the vegetables to the skillet, then put the cod fish on top and slather it with the remaining tomato sauce. 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 get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another easy and delicious keto fish recipe to spice up your dinner rotation? How about this low carb citrus glazed salmon?
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!
- 1.25 pounds cod fish filets
- 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 1 tbsp of 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, then 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 cooked tomato sauce.
Add the vegetables to the skillet, then put the cod fish on top and slather it with the remaining tomato sauce. 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!
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.
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