Mexican-Spiced Cod with Roasted Vegetables & Creamy Lime Sauce

Mexican-Spiced Cod

with Roasted Vegetables & Creamy Lime Sauce

30 MIN
2 Servings
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From the Test Kitchen

This recipe highlights flaky cod fillets, coated with a blend of bold spices and pan-seared, then served over a medley of roasted cabbage, squash, and sweet peppers tossed with herbaceous cilantro sauce and spicy pickled jalapeño. It’s all brought together with a drizzle of cooling fromage blanc mixed with fresh lime juice.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Cut out and discard the core of the cabbage; large dice the leaves. Place the prepared vegetables on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, quarter the lime. To make the creamy lime sauce, in a bowl, combine the fromage blanc and the juice of 2 lime wedges; season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

* An instant-read thermometer should register 145°F.

Finish the vegetables & serve your dish:
4 Finish the vegetables & serve your dish:

To the bowl of roasted vegetables, add the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and creamy lime sauce. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Cut out and discard the core of the cabbage; large dice the leaves. Place the prepared vegetables on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

2 Prepare the remaining ingredients:

Meanwhile, quarter the lime. To make the creamy lime sauce, in a bowl, combine the fromage blanc and the juice of 2 lime wedges; season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Prepare the remaining ingredients:
Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

* An instant-read thermometer should register 145°F.

4 Finish the vegetables & serve your dish:

To the bowl of roasted vegetables, add the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and creamy lime sauce. Serve the remaining lime wedges on the side. Enjoy!

Finish the vegetables & serve your dish:
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