1
Heat oven to 450° F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Drain sweet corn and kidney beans and pour into small pan.
2
Sprinkle the cod with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
3
Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown.
4
Add the cumin and lime juice and continue to cook, swirling, 1 minute longer, set aside. On low heat cook the corn and kidney beans for about 2 minutes and place 1 serving on center of 2 plates.
5
Remove the cod from the oven and divide, place on top of corn/kidney beans, drizzle the cumin-lime butter over the top of both plate servings.
