Recipe by TheRoastedRoot
​

Quick and easy baked cod in a chili lime garlic marinade. Paleo, whole30, keto, and healthy!

Ingredients​

• ▢480g 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 200 degrees Celsius.
• 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

Notes​

Omit the garlic to make low-FODMAP

Nutrition​

Serving: 1serving, Calories: 298kcal, Carbohydrates: 1g, Protein: 36g, Fat: 14g
Course: Main Dishes
Cuisine: American
Keyword: baked cod recipe, chili lime baked cod, cod, cod fish, healthy dinner, keto dinner recipes, low-carb recipes, paleo meals, whole30

 

[Irene Anthony]

Served with vegetables, salad and fresh bread - delicious