Chili Lime Baked Cod with Rice

4 SERVINGS | 35 MINUTES

A healthy lean and green dinner that can be on the table in under 30 minutes. Fancy enough for company and easy enough for a worknight family dinner

• More Flavor: Add garlic or smoked paprika to the marinade.

• Additional Toppings: Top with cilantro or red pepper flakes

• No Maple Syrup: Use honey instead.

• No Brown Rice: Use quinoa or cauliflower rice instead.

• Juicy Fillets: Cooking time will vary depending on the thickness of the fillets. To ensure a moist fillet, spoon some of the excess marinade from the bottom of the baking dish over the fish at about halfway through cooking.

INGREDIENTS:

• 1 cup Brown Rice

• 2 tbsps Avocado Oil

• 2 tbsps Maple Syrup

• 1 Lime (juiced, plus additional slices for garnish)

• 1 tsp Chili Powder

• 1/4 tsp Sea Salt

• 1/4 tsp Cayenne Pepper

• 1/4 tsp Cumin

• 4 Cod Fillet

DIRECTIONS:

1. Cook the rice according to package directions.

2. In a zipper-lock bag or shallow bowl, combine the oil, maple syrup, lime juice, chili powder, salt, cayenne pepper and cumin. Mix to combine then add the cod fillets. Gently massage the sauce into the fillets and let it marinate for at least 15 minutes or up to an hour.

3. Meanwhile, preheat the oven to 400ºF (204ºC).

4. Transfer the fillets and the marinade to a baking dish. Bake for 12 to 15 minutes or until the fish is cooked through and flakes easily.

5. Divide the rice between plates. Top with the cod and any excess sauce from the baking dish. Serve with extra lime wedges, if using. Enjoy!