Oven-Baked Chipotle Lime Cod with Garlic Rice and Corn on the Cob

Name: Oven-Baked Chipotle Lime Cod with Garlic Rice and Corn on the Cob
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.25 pound cod fillet (cut into 6 portions); 6 corn on the cobs (husked and cleaned); 1.5 cup white rice (uncooked); 3 cup water; 2 tablespoon olive oil (extra virgin); 2 tablespoon butter (melted); 4 clove garlic (minced); 1.5 teaspoon chipotle chili powder; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 limes (juiced); 0.25 cup fresh cilantro (chopped)

Tender spiced cod fillets baked in the oven alongside sweet roasted corn on the cob, served over fluffy garlic white rice with fresh lime.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $5.66/serving

Dietary

Pescatarian
High-Protein
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
Low-Fat
Low-Saturated-Fat

Ingredients

2.25 pound cod fillet (cut into 6 portions)
6 corn on the cobs (husked and cleaned)
1.5 cup white rice (uncooked)
3 cup water
2 tablespoon olive oil (extra virgin)
2 tablespoon butter (melted)
4 clove garlic (minced)
1.5 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1.75 teaspoon salt
0.5 teaspoon black pepper (ground)
2 limes (juiced)
0.25 cup fresh cilantro (chopped)

Instructions

Preheat your oven to 400 degrees F and line a large rimmed baking sheet with parchment paper or foil.
In a medium saucepan, combine white rice, water, half of the minced garlic, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to low, cover tightly with a lid, and simmer for 18 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Brush the husked ears of corn with 1 tablespoon of the olive oil and 1 tablespoon of the melted butter mixed with the remaining minced garlic and 1/4 teaspoon of the salt. Place the corn on one side of the prepared baking sheet and roast in the oven for 10 minutes.
While the corn starts roasting, pat the cod fillets dry with paper towels. In a small bowl, combine chipotle chili powder, ground cumin, onion powder, black pepper, and the remaining 1 teaspoon of salt. Drizzle the fillets with the remaining 1 tablespoon of olive oil and rub the spice mixture evenly over both sides.
Carefully place the seasoned cod fillets onto the other side of the baking sheet next to the corn. Return the baking sheet to the oven and bake for 12 to 14 minutes, until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145 degrees F.
Remove from the oven, brush the corn with the remaining 1 tablespoon of melted butter, and squeeze the fresh lime juice over both the baked cod and the corn. Serve each portion of cod with an ear of roasted corn and garlic rice, garnishing with fresh cilantro if desired.

Notes

For easy meal prep storage, allow the fish, rice, and corn to cool completely before packing into airtight containers. Reheat gently in the microwave or covered in a 325°F oven.

Nutrition (per serving)

Calories: 508
Protein: 34.9 g
Carbohydrates: 72 g
Fat: 10.5 g
Fiber: 5.9 g
Sodium: 1261 mg
Saturated Fat: 3 g
Sugar: 10.7 g
Cholesterol: 85 mg