Fashionable Foods

A Fresh Twist on Tradition

Roasted Chili-Lime Cod

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Cod filets are rubbed with a flavorful spice mixture before roasting to perfection.  Top this roasted chili-lime cod with a delicious lime-butter sauce and serve over your favorite veggie and rice, quinoa, or cauliflower rice for a simple weeknight meal!

**The photos for this post have been updated as of May 2017. The text and recipe have been kept the same**

I’m always looking for great ways to enjoy fish that are both quick and easy. Today’s recipe fits the bill in both departments and as an added bonus, it’s full of flavor! Those are the best kind of recipes.. am I right?!

Roasted Chili-Lime Cod starts with a flavorful dry rub using spices that you probably already have in your pantry. Paprika, parsley, oregano, chili powder, garlic powder, cumin and a little cayenne pepper all combine for a flavor explosion! This rub will work on all kinds of fish, but I used cod because I had some filets on hand. This rub would be great on any white fish, salmon, shrimp, or even chicken!

Once you’ve got your fish slathered in the dry rub, you want to let it marinate for at least 30 minutes – this allows all of the flavors to be absorbed into the fish. You can marinate the fish for up to 12 hours, so it’s great to do in the morning before work – and then you can just pop it in the oven when you are ready for dinner.

While your fish is cooking (it only takes about 12 minutes!) you can prepare the buttery lime drizzle – it’s just lime juice, olive oil, and a little butter! It couldn’t be any easier, but it really packs a punch on top of the fish. After 12 minutes your fish is done -drizzle with the buttery lime mixture and get ready to be wowed. Who knew fish could be so good?

I like to serve this dish over rice and a seasonal veggie. In this case, it’s asparagus, but any veggie you like will work! Zucchini and corn would be great in the summer, broccoli or brussels sprouts in the fall, and sautéed kale in the winter. You can also serve it over brown rice, quinoa, or cauliflower rice. I love me a versatile recipe!

Flaky fish, flavorful spices, and tangy lime make for a fabulous meal. You definitely need to make this soon – it’s a great meal anytime of the year, and it’s easy. What is better than that?!

Chili-Lime Cod Fillets
Serves 2
Fragrant spices and lime come together for a flavor explosion on cod filets. This is a super easy, quick, and healthy meal for busy weeknights!
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Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients
  1. 1 Teaspoon Paprika
  2. 1 Teaspoon Dried Parsley
  3. ½ Teaspoon Oregano
  4. ½ Teaspoon Chili Powder
  5. ½ Teaspoon Garlic Powder
  6. ¼ Teaspoon Cumin
  7. ¼ Teaspoon Salt
  8. ¼ Teaspoon Freshly Ground Black Pepper
  9. 1/8 Teaspoon Cayenne Pepper
  10. 2 Tablespoons Extra-Virgin Olive Oil, divided
  11. 2 Cod Fillets*
  12. 1 Tablespoon Unsalted Butter, or use ghee for Paleo & Whole30
  13. Zest and Juice of 2 Limes
  14. Cooked Rice, Quinoa, or Cauliflower Rice, for serving
  15. Your Favorite Vegetable, for serving
Instructions
  1. In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
  2. Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
  3. Meanwhile in a small saucepot, melt the butter with the remaining tablespoon of olive oil. Add in the lime zest and juice and swirl the pan to mix. Serve the cod overtop of your chosen accompaniments and top with the lime butter.
Notes
  1. *This recipe is for 2 servings. If you want more you can adjust the spices as necessary - they are very easy to double. You can even double or quadruple the recipe and store any extra in an airtight container to have on hand. This rub will work on all kinds of fish or poultry - it's a good one to have in your pantry!
  2. *Make this recipe Paleo & Whole30 friendly by using ghee in place of the butter and serving over cauliflower rice!
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Lovely comments

  2. We loved this recipe! Cod is my favorite fish to cook at home, and your spice rub was fantastic, just bursting with flavors! The lime butter put it over the top. I wish I had bought larger filets so we could have eaten more, no leftovers here. We will be having this again, soon! I don’t keep dried parsley, so instead I sprinkled the cooked fish with chopped fresh cilantro, yummy! And just for grins, I added a teaspoon each of regular paprika and smoked paprika. Cooked the fish on a bed of foil in our toaster over so I didn’t have to heat up the apartment. Served the fish with a mushroom rice pilaf and a peach salad. Who needs to eat out!

    Reply

  3. My first time cooking Cod and you made me feel like a pro. Marinated all day, didn’t have dried parsley so I subbed for dried basil. I also added an extra shake of cayenne and I did 1/4 tsp chili pepper and 1/4 tsp ancho chili pepper. Brown Rice, snap peas and the fresh butter lime sauce just hit the spot!

    Reply

  4. Was looking for a fish recipe with punch and found it here. This is dead, easy, delicious and packed with flavour. I used halibut which I often find pretty boring but this was great. I will make this again.

    Reply

  5. Chili Lime Cod – WOW! Full of flavor. Husband is a South Loisiana boy and all his fish has to be fried. He cleaned his plate and taking leftovers from the doubled batch I made. Delicious!!! Thank you!!!

    Reply

  6. My husband isn’t much of a fish eater but this was great. He really liked it and I loved it. On my saved recipe list. Thanks for sharing.

    Reply

  7. Great receipe!My husband and loved it, usually i screw up the fish so i never cook it but this made up for those times. i redeemed myself with this one. This one is keeper!!

    Reply

  8. This is an incredible recipe that I now make at least once a week. My husband normally doesn’t care for fish, but he devours this cod!

    Reply

  9. I am a self proclaimed non fish eater! For some reason I saw this and decided to give it a try. Made it with Tilapia. Wow! Will definitely be having this again! Best fish I ever tasted! Who knew fish could taste so good! Thanks for posting this!

    Reply

  10. I am not a fish eater but promised my diet counselor I would try to eat some. Saw your recipe so about to put the fish in the oven. Stay tuned…..

    Reply

  11. Marinating my cod now with your recipe. I was curious if I could blacken the cod in an iron skillet vs baking in oven? Thanks

    Reply

  15. Always looking for a better, healthier way to enjoy seafood… this is a winner
    served w/ a broccoli slaw, baked acorn squash.. but I could have enjoyed the Cod solo
    Thank you for sharing ❤

    Reply

  16. Instantly one of my favorite recipes. I was intimidated by cod, and so I shied away from cooking it but this recipe is just perfect. Quick, easy, and delicious. Even my four year old loves it!

    Reply

  18. Haha in a hurry i added all the ingredients with the olive oil. Then realized the olive oil should have gone on the fish. But i rubbed it on. I think sprinkling the seasoning on the fish would of obviously let the season go farther. Oh well still delish!

    Reply

  19. Amazing flavor! Quick and easy, just my style. Adding this to my favs! This would be great in a a tortilla too

    Reply

  20. Thank you for this recipe! It was so delicious! I’d been looking for something different to do with cod. That sauce is to die for! I doubled everything and made extra for lunch.

    Reply

  21. Made this last night with wild Alaskan Salmon and it turned out great. I would like to try it with Cod, but I never see any at the fish market, maybe Halibut next time.

    Reply

  23. I feel badly commenting negatively…however…I followed the recipe exactly and have to say my husband just left the house to buy dinner:(
    The spice rub was okay but a bit hot and the “lime butter sauce with lime zest” was inedible.

    Reply

    • Hi Allison. That’s ok, not every recipe works for everyone! I’m not really sure why it didn’t turn out.. I’ve received nothing but positive comments and I make this myself all the time. Perhaps it just wasn’t for you! The heat can easily be cut by lessening the chili powder, and I’m not sure what would make the sauce inedible, but maybe the limes were bitter? Or, if any of the white part from the zest made it into the sauce that could cause it to be bitter.

      Reply

  24. I realize this was posted awhile ago, but I just tried this today and it was delicious! I didn’t make any substitutions. I will definitely make it again! Thanks for posting?

    Reply

  26. I made this for myself last night and it was amazing been looking to try spicier food and the combination of chilli and lime worked perfectly. Thank you, youre recipes are great!

    Reply

  28. Thank you, this fish was amazing. I served it with asparagus over white rice. Next time I’m going to try it over coconut rice!!!

    Reply

  31. We LOVE this recipe! I’ve made it several times now and we always enjoy it. I’ve also used the seasoning on chicken….Excellent as well!

    Reply

  32. I’m trying to force myself to like fish and this recipe has certainly helped, I ate it all very easily as it tasted so nice! Perhaps a little too much lime juice for me but still very very yummy

    Reply

  34. I made this tonight and it was fabulous. Will fed double next time. And maybe a little less cayenne for me. Cooked perfectly!

    Reply

  35. This is very good. Followed the recipe and with no substitutions (very hard for me, but I made it. thanks). Served over savory red lentils with steamed broccoli and sugar snap peas.
    My wife loved it. Really good simple sauce for white fish.

    Reply

  36. Omg. This is so delicious. And the lime ghee sauce just pushed my taste buds to wowie cosmic places. I do not eat fish ? bit I am trying new things on Whole30. When I saw your recipe I said, okay I’m going to make fish for the first time! Thank you so much.

    Reply

  37. This is a fantastic recipe!! My husband and I like fish, but our 7 & 8 yr. olds aren’t always fans. Everyone loved this dish! It tasted like a menu item from an expensive fish restaurant!! I quadrupled the spice recipe to have it on hand to make this a quick weekday meal. Thank you!!

    Reply

  38. Do you think this could made in the Instant pot with frozen for fillets? Sound delish just sometimes don’t plan ahead and remember to take the fillets out of the freezer.

    Reply

    • I’m afraid I don’t know, Carol. If you’ve cooked frozen fish in your instant pot before or can find instructions on it, I’m sure this can be adapted for the instant pot!

      Reply

    • Lemon won’t pair as well with the flavors of the spice rub, but you can certainly use it! I think it will be just fine 🙂

      Reply

  40. Looks so yummy!
    Do you happen to know what the servings are for someone following a 21 day fix diet?
    Thank you in advance!

    Reply

  41. Nailed it Keri,

    That recipe was fantastic. Kind of eyeballed everything and used minced garlic instead of the garlic powder I was missing. Fish came out perfect. Served w a side of Brussels pan roasted in olive oil, salt and pepper and sriracha. Delishhh.

    Thank you so much!

    Reply

  46. My vod is currently marinating! Excited to try! Since it is such a hot day, I am thinking of grilling the cod. Has anyone tried this method? Do you think it will still be as good??

    Reply

  47. Great recipe. I will definitely be making this again. I’ve always struggled with making fish in the past but this was simple and tasty. I served with steamed rice and asparagus as pictured and topped with the lime butter.

    Reply

  48. So delicious! I left out the parsley ( forgot to grab some at the store)& the cayenne pepper because I can’t cook anything too spicy ( family member had Crohn’s Disease). The butter & lime zest is the perfect kicker. Do not leave it out. This was a hit with everyone, even my husband who prefers to not eat any fish. I served this with fresh seasoned green beans baked in the oven & fresh steamed squash. Easy to make and my only regret was that I didn’t buy bigger cod! Thank you for this delicious recipe for fish!!!

    Reply

  49. We loved it! Served with roasted zuccini and rice. The lime sauce def adds that extra citrus kick!

    Reply

  50. Excellent recipe -excellent blend of spices and the lime, zest, butter, evoo set it off perfectly! Will make again & again. Thanks!!

    Reply

  54. I was wondering what size your fillets were that you used. The frozen cod I bought seems small and wondering if I would have to use a couple more fillets

    Reply

  55. I don’t like cod so I used orange roughy (worth the cost difference!). I eliminated added salt and replaced butter with more EVOO to make this more heart healthy. Worked very nicely! I love recipes where I can use my zester!

    Reply

  57. Hello!
    If I marinated it for 12-24 hours, would this have a big impact on the taste?
    Prepped before work yesterday and got too home to late to cook when back, so making for lunch today!

    Reply

  58. I can’t wait to try this receipe, I love cod!! Can I skip the butter and just do olive oil for the serving sauce…?

    Reply

  59. I used this rub/marinade on Walleye filets and now I’m using it on a 2 1/2lb Bass my wife pulled in yesterday as she out fished me. I butterflied the Bass and put the marinade on for about 6 hrs. I agree the lime butter makes a difference. We look for new ideas to get away from the fried fish and chip tartar sauce fish fry. This recipe fits the bill nicely.

    Reply

  63. Loved it! Pretty easy to make… my boyfriend devoured it! Made with sautéed spinach and brown rice. Added a bit more cayenne pepper for some more heat.

    Reply

  65. Made for dinner tonight. Delicious! I might go a little lighter on the cayenne, only because my roommate doesn’t like too spicy. The lime butter was awesome. Made with asparagus and long grain/wild rice. Lime butter was also good on the asparagus.

    Reply

  66. This was a huge hit with my family tonight! Easy to put together and packed with flavor!! A real winner and a new favorite!! Well done!!

    Reply

  67. Love this recipe and it is on rotation often at my home. Any wine that you would suggest to pair with this?

    Reply

  68. I was looking for a new cod recipe to make for dinner last night and found my way to your website. This was absolutely delicious and it made me smile. I loved the seasoning and lime butter. I made a side of sautéed vegetables with garlic but I could not stop eating the cod until it was nearly done. Looking forward to making this recipe again and will definitely try it on chicken breasts next time. Thank you for sharing such a great recipe!

    Reply

  69. We got frozen cod to make fish and chips- but then we decided to go healthier and grill it. I used your seasonings and it was amazing. We grilled potatoes to have with it. I’m making it again tonight to use in fish tacos. Thank you!

    Reply

  70. What size filets are you using? The fish is the only thing you don’t have proportions for on the recipe – I don’t want to end up with too little or too much. Thank you!

    Reply

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    Reply

  72. This was really tasty and easy to make. Cod is such a bland fish but this recipe added a lot of flavor! My picky 10 year old loved it in tacos. Thank you!

    Reply

  76. This is one of my favourite recipies I have made it a few times now it’s so easy and very tasty also works really well with salmon

    Reply

    • I just wrote it down because it’s not an involved recipe. I have made a jar of the spice mixture so it’s all on hand.

      Reply

  81. This is so yummy. I have done it with cod, coley and haddock. All were brilliant. Have share the recipe with my daughter and her mother-in-law, and both say it’s amazing.

    Reply

  82. I just wrote it down because it’s not an involved recipe. I have made a jar of the spice mixture so it’s all on hand.

    Reply

  89. The zest of two limes was way too much and made everything taste really bitter. Next time I’d use way lest zest. The spice blend on the fish is tasty though!

    Reply

  91. Cod definitely needs some help in the flavor department, and this recipe was perfect! I served it over quinoa with roasted veggies. Down 20 lbs and still going. 😊 🍽

    Reply

    • It’s number 3 on the instructions to make it.. it is the sauce to add to the fish once the dish is done tbh I didn’t make the sauce so don’t know.. just squeezed a lime on top and sorted lol

      Reply

  100. I don’t really like fish, and I liked this. I used flounder as that is what I had, and well flounder is super mild in fish taste. I halved the time in oven because flounder was a thinner fillet, and it was perfect. The spices were perfect the flake of the fish was perfect, it was all perfect. Thank you!
    Karla Sheeley recently posted…Crispy Chicken Tacos with Mango SalsaMy Profile

    Reply

  101. Not sure how I feel about this dish..

    I found the mix too dry to apply to the fish as a paste so had to add more oil just to make it spread over easier.. my cod also wasn’t this size (little rectangle’s) it was a long cod shaped fillet so needed it to spread further than this recipe.

    I didn’t cook in the oven alone and used a oven bag to hold in the juices however i don’t think it needed juices held in so wished I let it dry out in the oven but regardless of that I don’t know how I feel about the spice mix for this dish though…. It seemed too pungent for such delicate fish but I’m not sure how the recipe could be improved but seems people enjoyed it so I guess it just isn’t to my liking.

    Reply

  102. Wow, amazing it’s wonderful. it looks so yummy and beautiful. these such a perfect taste and look.. It is an amazing seasoning for animal protein and works nicely in marinades.

    Reply

  104. What a delicious recipe! I doubled since we were having company. It looks like it will be too much rub, but it was perfect with a bit of a kick. I didn’t double the lime/butter/oil and that seemed like it was a good amount for four filets.

    Reply

  105. This really was restaurant worthy! So easy and delicious, my husband is not a big fish eater at all, and he loved it. He was afraid it would not be done, but at 12 minutes, it was perfect! Served over leftover cilantro lime brown rice that I had frozen, which made it even easier! I halved the recipe for the 2 of us.
    Just curious if anyone has used other fish, I have some frozen snapper and amberjack, wasn’t sure about cooking times, I’m sure the flavor would be just as good . I am going to try is on shrimp too

    Reply

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