Chipotle Baked Cod with Jammy Peppers
This smoky Chipotle Baked Cod comes together in one baking dish with sweet marinated bell peppers, shallots and garlic.
Servings: 3 -4 servings
Calories: 429kcal
Ingredients
- 4 4 oz cod filets, thawed if using frozen
- 1/4 cup olive oil
- 2 chipotle peppers in adobo seeds removed and finely chopped
- 1 tbsp adobo sauce
- 1 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 3 red or yellow bell peppers sliced
- 2 large shallots sliced
- 4 garlic cloves thinly sliced
- Juice from 1/2 lime
- Fresh cilantro cooked quinoa, black beans and avocado for serving
Instructions
- Preheat the oven to 400º F.
- In small bowl, whisk together the olive oil, chipotle peppers, adobo sauce, brown sugar, smoked paprika, cumin, oregano and salt.
- Add the bell peppers, shallots and garlic to a large baking dish. Toss the vegetables with 2 tbsp of the marinade you just made. Bake for 25-30 minutes or until the peppers have softened.
- Meanwhile, rub the remaining marinade over the cod filets to coat and set aside.
- Remove the peppers from the oven and stir. Nestle in the cod filets and return to the oven to bake for another 10-12 minutes, until the fish is cooked through.
- Squeeze over the lime juice and serve immediantly with fresh cilantro, cooked quinoa, black beans and avocado.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 39g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 21mg | Sodium: 371mg | Fiber: 10g | Sugar: 14g