This Sri Lankan dish is prepared similarly to a beef soup made in the style of Mexico. You should eat this soup with bread and butter.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 (5 ounce) cod fillets
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon ghee (clarified butter)
- 2 medium limes, zested and juiced
Instructions
- Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet.
- Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes.
- Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with lime butter.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 402 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this was really good. My only complaint is that 5oz cod fillets shrink into nothing. I think you would be safe to keep the recipe as is but use 8 ounce fillets instead.