Chipotle Baked Cod with Jammy Peppers Recipe
This Chipotle Baked Cod with Jammy Peppers is a flavorful and vibrant dish featuring tender cod filets marinated in a smoky chipotle and adobo sauce blend, baked alongside sweet, softened bell peppers, shallots, and garlic. The combination of smoky, spicy, and slightly sweet flavors pairs beautifully with fresh lime juice and cilantro, making it a wholesome, easy-to-make meal perfect for a healthy weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Fish Marinade
- 4 cod filets (4 oz each), thawed if using frozen
- 1/4 cup olive oil
- 2 chipotle peppers in adobo, seeds removed and finely chopped
- 1 tbsp adobo sauce
- 1 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3/4 tsp kosher salt
Vegetables
- 3 red or yellow bell peppers, sliced
- 2 large shallots, sliced
- 4 garlic cloves, thinly sliced
Finishing Touches
- Juice from 1/2 lime
- Fresh cilantro, for garnish
- Cooked quinoa, black beans, and avocado for serving
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to prepare for baking the peppers and cod.
- Prepare Marinade: In a small bowl, whisk together olive oil, finely chopped chipotle peppers, adobo sauce, brown sugar, smoked paprika, ground cumin, dried oregano, and kosher salt until well combined to create a flavorful marinade.
- Toss Vegetables: Place the sliced bell peppers, shallots, and garlic into a large baking dish and toss them with 2 tablespoons of the prepared marinade ensuring even coating. Place the dish in the oven and bake for 25 to 30 minutes until the peppers have softened and become jammy.
- Marinate Cod: While the vegetables bake, rub the remaining marinade evenly over the cod filets to coat them thoroughly. Set aside briefly to allow flavors to infuse.
- Bake Cod with Peppers: After removing the baking dish from the oven, stir the softened peppers, then nestle the marinated cod filets among the vegetables. Return the dish to the oven and bake for an additional 10 to 12 minutes or until the fish is cooked through and flakes easily with a fork.
- Finish and Serve: Once cooked, squeeze fresh lime juice over the cod and peppers. Garnish with fresh cilantro and serve immediately alongside cooked quinoa, black beans, and avocado for a complete, flavorful meal.
Notes
- Be sure to remove seeds from chipotle peppers to control the spice level.
- Adjust brown sugar for preferred sweetness.
- Using fresh cod filets provides the best texture, but frozen can be used if thawed properly.
- Serve with quinoa, black beans, and avocado to keep meal balanced and nutritious.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve texture.