Baked Chili-Lime Cod with Black Beans – Bright, Zesty, and Weeknight Easy

This baked chili-lime cod with black beans is the kind of dinner that hits all the right notes: zesty, savory, and satisfying without feeling heavy. The fish is tender and flaky, the beans are warm and hearty, and the lime brings everything to life. It’s the kind of meal you can make on a busy weeknight without stress, but it still feels special enough for a nicer dinner.

Plus, it’s easy to customize with what you have on hand and what your taste buds like. If you’re looking for a reliable recipe that tastes fresh and clean, this one delivers.

What Makes This Recipe So Good

• Bright flavor, simple technique: Chili, lime, and garlic do most of the heavy lifting, adding punch without extra fuss.
• Fast and fuss-free: The cod bakes in under 15 minutes, and the beans simmer on the stovetop while the fish cooks.
• Balanced and filling: Lean protein, fiber-rich beans, and a little healthy fat make a satisfying plate.
• Easy to scale: Double the fish and beans for a crowd or meal prep for the week.
• Flexible heat level: Adjust the spice to your comfort with chili powder, chipotle, or a pinch of cayenne.

Shopping List

• 1.5 to 2 pounds cod fillets (fresh or thawed)
• 2 tablespoons olive oil (plus extra for drizzling)
• 2 limes (zest and juice)
• 2–3 garlic cloves, minced
• 1.5 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional, for depth)
• 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 small red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional)
• 1/2 cup low-sodium chicken or vegetable broth (or water)
• 1 tablespoon tomato paste (or 2 tablespoons salsa)
• Fresh cilantro, chopped
• 1 avocado (optional, for serving)
• Lime wedges, for serving
• Cooked rice, quinoa, or warm tortillas (optional, for serving)

How to Make It

1. Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.

   Pat the cod dry with paper towels so it browns and doesn’t steam.

2. Make the chili-lime rub: In a small bowl, combine olive oil, lime zest, lime juice, garlic, chili powder, cumin, smoked paprika, cayenne (if using), 1/2 teaspoon salt, and a few grinds of pepper. Stir into a loose paste.
3. Season the cod: Place cod on the sheet pan. Spoon the chili-lime mixture evenly over the fillets, coating the tops and sides.

   Let it sit for 5–10 minutes while you start the beans.

4. Start the black beans: In a small saucepan over medium heat, add a drizzle of olive oil. Sauté red onion and jalapeño with a pinch of salt for 2–3 minutes, until softened. Stir in tomato paste and cook for 30 seconds.
5. Simmer: Add the black beans and broth.

   Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, then keep warm on low. Stir in a squeeze of lime and a handful of cilantro right before serving.

6. Bake the cod: Slide the sheet pan into the oven.

   Bake for 10–14 minutes, depending on thickness. The cod is done when it flakes easily with a fork and registers 130–135°F (54–57°C) in the thickest part.

7. Rest and finish: Let the fish rest 2 minutes. Spoon any pan juices over the top for extra flavor.
8. Serve: Spoon black beans onto plates or shallow bowls.

   Top with a piece of cod. Add avocado slices, extra cilantro, and lime wedges. Serve with rice, quinoa, or warm tortillas if you like.

Keeping It Fresh

Storage: Store leftover cod and black beans in separate airtight containers in the fridge for up to 2 days.

Fish is best on day one, but still good the next day when handled gently.

Reheating: Warm the beans in a small saucepan with a splash of water or broth. Reheat the cod low and slow—either covered in a 275°F (135°C) oven for 8–10 minutes or in a covered skillet over low heat until just warmed through. Avoid the microwave if possible; it can overcook the fish.

Freezing: The beans freeze well for up to 2 months.

The cod is best enjoyed fresh rather than frozen after baking.

Benefits of This Recipe

• Lean protein and healthy fats: Cod is light yet satisfying, and a touch of olive oil and avocado rounds out the meal.
• High in fiber: Black beans add fiber and help keep you full and energized.
• Quick cleanup: One sheet pan and a small saucepan keep dishes to a minimum.
• Budget-friendly: Cod and canned beans are usually affordable, and most seasonings are pantry staples.
• Flexible for dietary needs: Naturally gluten-free and easy to adapt to dairy-free or low-sodium preferences.

Common Mistakes to Avoid

• Skipping the pat-dry step: Wet fish won’t brown and can turn mushy. Always dry it well before seasoning.
• Overbaking: Cod cooks fast. Start checking at 10 minutes and pull it when it flakes easily.
• Over-souring: Lime is great, but too much juice can make the fish watery.

  Use zest for bigger citrus flavor without extra liquid.

• Under-seasoning the beans: Beans love salt, acid, and aromatics. Taste and adjust before serving.
• Forgetting texture: A creamy avocado or crunchy slaw adds contrast and makes the dish feel complete.

Variations You Can Try

• Chipotle-lime twist: Swap chili powder for minced chipotle in adobo and a bit of the adobo sauce for smoky heat.
• Herb-forward: Add chopped cilantro and a little oregano to the rub. Finish with extra fresh herbs.
• Sheet-pan meal: Add sliced bell peppers and red onion to the pan with the cod.

  Drizzle with oil and season lightly so everything cooks together.

• Citrus swap: Use lemon or orange zest if you’re out of lime. Keep a splash of lime juice for brightness if you can.
• Protein swap: Try halibut, haddock, tilapia, or even shrimp (reduce bake time to 6–8 minutes for shrimp).
• Spice blend change: Use a taco seasoning mix if that’s what you have—just watch the salt content.

FAQ

Can I use frozen cod?

Yes. Thaw it overnight in the fridge or under cold running water in a sealed bag.

Pat it very dry before seasoning to avoid excess moisture.

How do I know when the cod is done?

The fish should be opaque and flake easily with a fork. An instant-read thermometer should read 130–135°F (54–57°C) in the thickest part. It will rise a couple of degrees as it rests.

What if I don’t like it spicy?

Skip the cayenne and use mild chili powder.

You’ll still get flavor from the lime, garlic, and cumin without the heat.

Can I make it ahead?

You can prep the rub, chop the aromatics, and rinse the beans ahead of time. Bake the fish just before serving for the best texture.

What should I serve with it?

Rice, quinoa, or a simple green salad work well. Warm tortillas are great if you want to turn it into tacos or a bowl-style meal.

How can I thicken the beans?

Simmer uncovered a few minutes to reduce.

For a creamier texture, mash a few beans against the side of the pot and stir.

Is cod sustainable?

Look for cod certified by reputable sustainability programs or choose Pacific cod from well-managed fisheries. Your local fishmonger can guide you to the best option.

Can I use canned lime juice?

Fresh lime juice and zest give the cleanest flavor. In a pinch, bottled juice works, but add zest from a fresh lime if possible.

In Conclusion

Baked chili-lime cod with black beans is a bright, no-fuss dinner that fits into a busy week while still feeling fresh and satisfying.

The flavors are bold but balanced, the steps are simple, and the ingredients are easy to find. Keep the technique in your back pocket, and you can tweak it a dozen ways to match your kitchen and your cravings. It’s the kind of recipe you’ll come back to again and again.