Mexican Fish with Cumin and Lime
This is a variation of our roasted fish base recipe. It's perfect for tacos, bowls, and tostadas. Quick to make and packed with flavor, make this Mexican fish with cumin and lime for your next Taco Tuesday!
Servings: 4 servings
Calories: 189kcal
Ingredients
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon granulated garlic
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon salt
- ~1 pound cod (whole or individual filets)
- Drizzle extra virgin olive oil
- 1 Tablespoon fresh chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400ºF. Prepare a baking sheet with parchment paper, nonstick spray, or a light brush of oil.
- In a small bowl, combine spices.
- Place cod on baking sheet, skin side down (if skin on). Blot the cod dry with a paper towel to remove excess moisture. Rub spice blend on top and sides. For maximum flavor development, let the spice blend sit on the cod ~15 minutes before cooking. Drizzle with a little extra virgin olive oil.
- Roast 10 minutes for every inch of thickness. Fish should flake easily with a fork and internal temperature should reach 145ºF.
- Sprinkle with fresh cilantro and lime juice. Enjoy!
Notes
Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into!
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 1g | Protein: 40g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 97mg | Sodium: 272mg | Potassium: 952mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 182IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg