Chili-Roasted Cod

Directions

1. 1
   Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.
2. 2
   Arrange the cod fillets skin-side down.
3. 3
   Sprinkle with the chili powder, oregano, and salt.
4. 4
   Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
5. 5
   Meanwhile, melt the butter in a small skillet over medium-low heat.
6. 6
   Cook, swirling constantly, just until the butter begins to brown.
7. 7
   Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
8. 8
   Remove the cod from the oven.
9. 9
   Set aside half the cod for Day 3.
10. 10
    Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
11. 11
    Place sweet potatoes in a large saucepan and cover with salted water.
12. 12
    Bring to a boil.
13. 13
    Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender.
14. 14
    Drain.
15. 15
    Add the zest, juice, butter and a dash of salt.
16. 16
    Beat with an electric mixer until the potatoes are light and fluffy.
17. 17
    Yield: 4 servings
18. 18
    Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes.
19. 19
    Toss with mint, season, and serve.
20. 20
    Yield: 4 servings