Chile Baked Cod with Cauliflower Rice
I created this recipe as a way to get a light, healthy dinner on the table, fast. It’s perfect for Monday night after an indulgent weekend—when you want something light, a little spicy, and have little to no energy to cook. I served this with collard greens, but a simple side salad would be another excellent way to add some greenery.
Chili Baked Cod with Cauliflower Rice
Serves 4
Total time: 45 minutes
Active time: 20 minutes
Special equipment: None
Freezable: No
Ingredients:
4 6-ounce cod fillets (thawed in cool water if frozen*)
¼ cup avocado oil
Juice and zest of 1 lime
2 tablespoons cilantro stems, finely chopped
½ jalapeno or fresno chile, thinly sliced (optional)
1 clove garlic, minced or grated
1 teaspoon paprika
1 ½ teaspoons chili powder
1 ½ teaspoons oregano
¼ teaspoon fine sea salt
½ teaspoon freshly cracked black pepper
24 ounces frozen cauliflower rice
Olive oil
Kosher sea salt
*Keep fish in its packaging and submerge in cool (not warm) water. Change the water out after 20-30 minutes. Fish should only take 30-40 minutes to thaw.
Directions:
Place fish fillets in a glass ovenproof baking dish. In a small bowl, stir together avocado oil, lime juice and zest, cilantro stems, jalapeno, garlic, paprika, chili powder, oregano, salt, and pepper. Pour marinade over fish and turn fillets to coat them. Marinate for 20 minutes.
Preheat the oven to 400*. Spread cauliflower rice out on a sheet pan lined with parchment (if some frozen clumps remain, that’s OK! You can break them up after it’s been in the oven a few minutes.) Toss cauliflower with a drizzle of olive oil and a pinch of sea salt. Bake 20-25 minutes, until it’s starting to brown around the edges.
After cauli rice has been baking about 5 minutes, place fish dish, marinade and all, in the oven. Bake 15-17 minutes, until opaque and flakes easily with a fork.
Serve fish and sauce on top of cauliflower rice. Enjoy!