As far as seafood goes, I typically tend to stick with salmon. Mostly because we get big packages of it from Costco and break it down and freeze it in individual portions, so we tend to always have some on hand. However, I felt like switching things up a bit and using some Cod to make this super simple dish! It turned out perfectly. Cod is so delicate and light tasting and so it soaks up the flavors of this Smoky Lime Butter perfectly without needing a ton of it to douse on it!
The subtle smokiness comes from seasoning the fish with smoked paprika, which is seriously probably my favorite spice! I use it on sooooo many things ever since I discovered how amazing it is and it never lets me down. Plus, it has this beautiful red color to it that makes the fish look so pretty once it’s cooked up. But the smokiness from the paprika isn’t overwhelming like it would be if you were to use actual liquid smoke in this recipe, so it’s nice and soft and perfectly complements the delicate flavor of the cod.
When I made this recipe, I pan seared the cod in a little bit of coconut oil, but to be honest it kiiiiinda fell apart a bit when I went to flip it to the other side, so if that’s something that will frustrate you, I just suggest baking it and then drizzling the butter on top once it’s finished. In fact, I recommend doing that anyways because it’s just way easier! But if you’re feeling a little wild & crazy, feel free to try out pan searing it and see how it comes out for ya! Let me know if you have any good tricks pan searing fish, with regards to how to flip it without it falling apart! I mean, I know fish is just super flaky and that’s why, but it would be nice to be able to take the entire piece out without it sticking to the pan! See, I don’t know it all when it comes to cooking. I’m constantly learning too!
But back to this recipe, y’all know I had to make it 21 Day Fix friendly! Especially since we’re heading to Boston for my Bachelorette party this weekend, so I needed to keep things nice and healthy for the week. This cod counted as 1 red container (fish) and 1 tsp (butter/oil) for the portion fix container counts! And I served it with my new favorite quinoa side dish…1/4 cup cooked quinoa mixed with 1/4 cup corn! I don’t know why I love this so much, but it’s one of my favorite uses for a yellow container! So yummy…you get some nice, healthy carbs from the quinoa and a slight bit of sweetness from the corn to really flavor it up! And then I went with some simple roasted green beans for my green container to round out the meal!
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Cod w/ Smoky Lime Butter
A simple roasted cod, seasoned with sea salt & smoked paprika. Topped with a lime butter sauce.
- 1/2 lb wild caught cod filet
- 1/3 cup chopped cilantro
- 1 tsp butter
- Juice of 1/2 lime
- sea salt & smoked paprika
- 1 tsp coconut oil
Season the cod filet liberally on both sides with sea salt & smoked paprika
If baking the cod, preheat oven to 400 degrees and lightly oil baking sheet with melted coconut oil. Place cod on baking sheet and bake at 400 degrees for about 12-15 minutes or until cooked through. Meanwhile, in a small saucepan, melt down the butter and chopped cilantro. Once melted, turn off the heat and squeeze in lime juice. Spoon over the top of the baked cod and serve.
If pan searing, heat coconut oil in a skillet over medium heat. Add the seasoned cod and sear for about 3-4 minutes per side, flipping halfway through, or until cod is cooked. After cod is cooked through, turn off heat but leave on burner. Add in the butter and cilantro, basting the cod with it as it melts. Once all butter is melted, squeeze the fresh lime juice over the cod and baste with more butter. Serve.