Instructions

• In a measuring cup or medium mixing bowl, stir together 1/4 cup avocado oil, 1 tsp lime zest, 2 Tbsp lime juice, 1 large clove garlic (minced), 1 1/2 tsp chili powder, 1 tsp ground paprika, 1 1/2 tsp dried oregano, 1/4 tsp black pepper, and 1/2 tsp sea salt until well combined.
• Place 1.5 lbs cod fillets in a sealable container or a zip-top bag. Pour the marinade over the fillets, seal the container or bag, and move it around until all fillets are evenly coated.
• Refrigerate the sealed, marinated fillets for at least 30 minutes and up to 10 hours.
• When ready to bake, position an oven rack in the upper third of the oven (second from the top) and preheat the oven to 400°F.
• Transfer the marinated fillets and any remaining marinade into a large casserole dish, arranging the fillets in a single layer.
• Bake for 10–15 minutes, or until the fish reaches an internal temperature of 145°F. Insert a digital thermometer into the thickest part of the fillet to check doneness.
• Remove from the oven and serve with your choice of side dishes.