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:
- Cod fish
- Avocado oil
- Fresh garlic
- Limes
- Crushed tomatoes
- Sweetener of choice (to taste)
- Smoked paprika
- Red pepper flakes
- Oregano
- Pink Himalayan salt to taste
- Ground black pepper to taste
- Your favorite spicy hot sauce! We used Smokin’ Marie’s Habanero Hot Sauce
- Cilantro, optional
- Cherry tomatoes
- Bell peppers
- 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.
Veggies: 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
More Recipes To Try:
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 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.
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Until Next Time,
Briana & Chamere
Spicy Baked Cod with Lime and Rainbow Vegetables
Ingredients
- 1.25 pounds cod fish filets
- 2 tbsp avocado oil, divided
- 3 cloves garlic, minced
- 2 oz lime juice (about 2 limes)
- 10 ounces crushed tomatoes
- 1 tbsp sweetener of choice
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp red pepper flakes, optional to taste
- 1 tbsp Habanero hot sauce, optional to taste, use any hot sauce you like
- 1/2 cup chopped cilantro
- 20 whole cherry tomatoes, halved
- 1 whole bell pepper, diced
- 1/2 whole red onion
Instructions
- Preheat your oven to 375°F. Season your cod with salt and pepper, set aside. Season your vegetables with some salt and pepper then set aside in a bowl.
- 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. Pour in crushed tomatoes, and the juice of half a lime. Next, add in your sweetener and your hot sauce. 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!
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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