Roasted Chili-Lime Cod

Another quick entry, this time because I am sick. Life continues, though. This was a great recipe, and cod happened to be on sale, so I didn't even feel guilty for indulging. Since I was turning the oven on anyway, I roasted asparagus alongside this, sliced up a baguette, and called it a day (see also: me being sick).

Everything turned out done at just about the same time. It didn't have time to marinate very long, but it was really good (and spicy), and definitely a keeper.

Ingredients

• 1 Teaspoon Paprika
• 1 Teaspoon Dried Parsley
• ½ Teaspoon Oregano
• ½ Teaspoon Chili Powder
• ½ Teaspoon Garlic Powder
• ¼ Teaspoon Cumin
• ¼ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• 1/8 Teaspoon Cayenne Pepper
• 2 Tablespoons Extra-Virgin Olive Oil, divided
• 1 lb cod fillet
• 1 Tablespoon Unsalted Butter
• Zest and Juice of 2 Limes
• Cooked Brown Rice, for serving, optional
• Cooked Corn, for serving, optional

Instructions

1. In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
2. Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
3. Melt the butter, combine with lime juice and olive oil, and drizzle over the fish before serving. 

Falafel Pitas with Cucumber Yogurt Sauce

Another oldie/goodie from Cooking Light, and one that doesn't require much stove time. There's a fair amount of prep work to do with making the sauce, but the falafel themselves are creamy and delightful. I like to serve this with Couscous Salad with Chickpeas and Tomatoes; you can never have too many chickpeas.

Ingredients:

• 1/4 cup minced red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (1-ounce) slice whole wheat bread, torn into pieces
• 1 large egg
• 1 large egg white
• 1 1/2 tablespoons olive oil
• 2 (6-inch) whole wheat pitas, split
• 1 cup arugula
• 1/2 cup Cucumber-Yogurt Dressing

Instructions:

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
2. Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
3. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.