Mexican-Spiced Cod with Roasted Vegetables & Creamy Lime Sauce

Mexican-Spiced Cod

with Roasted Vegetables & Creamy Lime Sauce

Group Created with Sketch. 30 min 5 SmartPoints®
Carb Conscious i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 400 Cals/serving
  • View All
    Nutrition Label
    Download

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.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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. 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: