Spicy Cod Greenport
Dive into the bold, zesty flavors of Spicy Cod Greenport, a vibrant seafood dish bursting with fresh ingredients and tantalizing spices. This one-skillet recipe features tender cod fillets seared to perfection and baked atop a medley of cherry tomatoes, baby spinach, jalapeños, and red onions, all simmered in a luscious lime-scented broth. Infused with a rich blend of smoked paprika, cumin, and red chili flakes, this dish delivers a delightful kick, balanced by fragrant garlic and fresh cilantro. Ready in just 35 minutes, Spicy Cod Greenport is an effortlessly elegant meal ideal for weeknight dinners or intimate gatherings. Pair it with crusty bread or fluffy rice to soak up every last drop of the savory sauce. Perfect for seafood lovers seeking bold flavor with minimal fuss!
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) cod fillets
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 3 minced garlic cloves
- 1 teaspoon red chili flakes
- 2 teaspoons smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh cilantro
- 1 thinly sliced jalapeño
- 1.5 cups (halved) cherry tomatoes
- 0.5 medium (thinly sliced) red onion
- 0.5 cup vegetable stock
- 3 cups baby spinach
Instructions
Preheat your oven to 400°F (200°C).
Pat the cod fillets dry with paper towels, then season both sides with salt, black pepper, smoked paprika, cumin powder, and red chili flakes.
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Carefully place the cod fillets in the skillet and sear for 2-3 minutes on each side, until golden brown. Remove the cod from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Stir in the red onion, jalapeño slices, and cherry tomatoes. Cook for 3-4 minutes, allowing the vegetables to soften slightly.
Pour the vegetable stock and lime juice into the skillet, stirring to combine. Cook for another 2 minutes to let the flavors meld.
Add the baby spinach to the skillet and stir until just wilted.
Nestle the seared cod fillets back into the skillet among the vegetables. Transfer the skillet to the preheated oven.
Bake for 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.
Carefully remove the skillet from the oven and garnish the dish with fresh cilantro.
Serve hot with crusty bread or steamed rice to soak up the flavorful juices. Enjoy!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
