adapted from here**
1 lb cod filets
juice of 1 lime
Heat oven to 450°F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, s&p, and drizzle evoo. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
Remove the cod from the oven. Set aside half the cod for another use. Drizzle the cumin-lime butter over the remaining cod. Serve.Garlic Asparagus
1 bunch of asparagus (skinny or fat, doesnt matter, longer cooking time for fat)
1 bigass tbsp of garlic (i use more, cause i'm garlicky like that)
2 tbsp evoo
heat evoo and add garlic. when fragrant, add asparagus. s&p as desired. stir up to make sure aspragus is covered in evoo and garlic. cook for 5 mins!
how easy is that meal? enjoy!