Roasted Chili-Lime Cod

This simple and delicious roasted cod recipe is seasoned with a fragrant spice mixture before being popped into the oven and served with a tangy slaw, tortillas, and avocado. For fully thawed fish, the roasting time is about 10 minutes. You can roast the fish from frozen, adding about 5 minutes in the oven.

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon pure chile powder, preferably ancho or New Mexico
• ¼ teaspoon dried oregano, rubbed
  Pinch of chipotle powder (optional)
• 4 tablespoons neutral oil such as avocado or grapeseed, plus more for drizzling
• Salt and freshly ground pepper
• 2 (5- to 6-ounce) cod, rockfish, lingcod, or halibut fillets (thawed or frozen, see headnote) 
• 2 cups finely chopped green cabbage or coleslaw mix
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1 lime, scrubbed
• Warm corn or flour tortillas and sliced avocado for serving

Preheat the oven to 425°F and position a rack in the center. In a small bowl, combine the onion powder, garlic powder, chile powder, dried oregano, and chipotle powder if using. Add the oil and season with salt and pepper.

Set the fish in a lightly oiled medium baking dish or oven-proof skillet and generously rub all over with the spiced oil mixture. Scrape any mixture from the bowl and drizzle it over the fish. Roast on the center rack until the fish flakes easily with a fork, 10 to 15 minutes for thawed fish or 20 to 25 minutes for frozen fish, depending on the thickness of the fillet.

Meanwhile, in a medium bowl, combine the cabbage with the mayonnaise, cilantro, and a squeeze of lime juice. Season with salt and pepper and stir to combine.

Transfer the fish to plates, spooning some of the pan juices over top. Grate some lime zest over the fish and cut the rest of the lime into wedges. Serve the fish with the slaw, tortillas, avocado, and lime wedges.

Pour something bright and citrusy with a little acidity like a New Zealand sauvignon blanc or Otter Creek Fresh Slice White IPA to match the lime zest and tangy slaw.

Substitute 1 cup shredded Brussels sprouts for the cabbage for a finer slaw. Use cajun seasoning blend or Tajín (commercially available Mexican chili lime mixture) in place of the spice mixture for a different flavor profile.