Mexican-Spiced Cod

with Roasted Vegetables & Creamy Lime Sauce

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    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 370 calories Group 22 Created with Sketch.
    Nutrition Label
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05 Smart Points

This recipe highlights flaky cod fillets, coated and pan-fried for a flavorful, golden brown crust, then served over a medley of roasted cabbage, squash, and sweet peppers tossed with our herbaceous cilantro sauce.

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fresh
ingredients
Mexican-Spiced Cod with Roasted Vegetables & Creamy Lime Sauce
Title
  • 2 Cod Fillets
  • 1 Butterbaby Squash
  • 1 Lime
  • 4 oz Sweet Peppers
  • ½ lb Green Cabbage
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Fromage Blanc
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
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. 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. 

Coat & cook the fish:
3 Coat & cook the fish:

Combine the cornstarch and a pinch of the remaining spice blend (you will have extra) on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned cornstarch. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the coated fish (shaking off any excess cornstarch) and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

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. Drizzle with the creamy lime sauce. Serve the remaining lime wedges on the side. Enjoy!

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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. 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:
Coat & cook the fish:
3 Coat & cook the fish:

Combine the cornstarch and a pinch of the remaining spice blend (you will have extra) on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned cornstarch. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the coated fish (shaking off any excess cornstarch) and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

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. Drizzle with the creamy lime sauce. Serve the remaining lime wedges on the side. Enjoy!

Finish the vegetables & serve your dish: