Ingredients

Amounts are for 4 household servings.

• Roasted peppers:
• 3 large bell peppers, mixed colors (about 600 g total), seeded and cut into 1-inch strips
• 1 tbsp olive oil, for the peppers
• 1/2 tsp table salt, for the peppers; adjust to taste
• 1/4 tsp black pepper, for the peppers
• Blackening spice:
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/8 tsp cayenne, mild; add a pinch more only if everyone wants heat
• 3/4 tsp table salt, for the spice; adjust to taste
• 1/2 tsp black pepper, for the spice
• Cod:
• 1 1/2 lb cod fillets (about 680 g)
• 1 tbsp olive oil, for the fish
• Avocado-lime salsa:
• 2 ripe avocados (about 400 g total flesh), diced
• 1 small red onion (about 100 g), finely diced
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 tsp table salt, for the salsa; adjust to taste
• Optional:
• 1/4 cup chopped fresh cilantro

Allergens: fish

Grab first: cod fillets, ripe avocados, mixed bell peppers

Directions

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1. Heat the oven to 450°F.
2. Roast the peppers: On the sheet pan, toss the bell peppers with the pepper oil, the pepper salt and the pepper black pepper. Spread in a single layer. Roast until tender and browned at the edges, 15 to 20 minutes, stirring once.
3. Mix the spice: Stir the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, the spice salt and the spice black pepper together in a small dish.
4. Make the salsa: In a bowl, gently combine the avocado, red onion, lime juice, lime zest, the salsa salt and the cilantro if using. Taste and add salt only if needed.
5. Blacken the cod: Pat the fillets dry. Coat both sides with the blackening spice. Heat the fish oil in the skillet over medium-high until shimmering. Sear the cod without moving it until the spice darkens and the fish releases, 3 to 4 minutes. Flip and cook until it flakes and reaches 145°F, 2 to 4 minutes more depending on thickness. Work in batches if the skillet is crowded so the spice sears instead of steaming.
6. Serve: Spoon the salsa over the cod. Serve with the roasted peppers.