Smoky Mexican Chipotle Baked Cod
This hands-off oven recipe pairs thick cod fillets with a rich, smoky glaze made from canned chipotle peppers in adobo sauce, baked over a bed of sweet peppers.
- Prep time: 15 mins | Cook time: 20 mins | Yield: 4 servings
Ingredients:
- 1 lb cod fillets (even thickness)
- 2 chipotle peppers in adobo sauce (canned), finely chopped
- 2 tbsp adobo sauce (from the same can)
- 3 tbsp honey
- 2 tbsp olive oil (divided)
- 2 limes (1 zested and juiced, 1 halved)
- 1 bell pepper or sweet mini peppers, sliced
- 1 small shallot or red onion, sliced
- Salt and black pepper to taste
Instructions:
- Make the Glaze: In a small bowl, whisk together the honey, chopped chipotles, adobo sauce, 1 tablespoon of olive oil, and the juice and zest of 1 lime.
- Prep the Base: Preheat your oven to 425°F (220°C). Toss your sliced peppers and shallots in the bottom of a baking dish with the remaining olive oil, salt, and pepper.
- Assemble: Season the cod fillets lightly with salt and pepper, then lay them directly on top of the peppers. Pour the chipotle-honey glaze evenly over the fish and vegetables.
- Bake: Roast for 18 to 20 minutes until the cod flakes easily with a fork and the peppers are tender. Squeeze the remaining lime half over the dish right out of the oven, thus ensuring your fish stays juicy