Chili-Rubbed Cod Spaghetti in Smoky Pepper Sauce

Steps

1. Heat the oven to 450°F (230°C). Mix the smoked paprika, cumin and chili powder in a small bowl; this is the spice mix.
2. On a sheet pan, toss the red bell pepper, jalapeño, onion and garlic with one third of the olive oil. Roast 15 minutes.
3. Toss the broccoli with another third of the olive oil and a pinch of the salt, add it to the pan and roast 10 minutes more, until the peppers are charred and the broccoli is browned at the edges.
4. Meanwhile, pat the cod fillet portions dry and place them in a small baking dish. Rub the cod with the remaining third of the olive oil, half the spice mix, a pinch of the salt and the black pepper.
5. When the vegetables come out, bake the cod 10 to 12 minutes, until it flakes easily and reaches 145°F (63°C) inside.
6. While the cod bakes, bring the water to a boil in a large pot with half the remaining salt and cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain.
7. Set the broccoli aside. Blend the roasted red pepper, jalapeño, onion and garlic with the remaining half of the spice mix, the lime juice, the rest of the salt and about half the reserved pasta water until smooth.
8. Return the spaghetti to the pot over low heat, add the pepper sauce and the broccoli, and toss, loosening with more of the reserved pasta water as needed.
9. Divide the spaghetti among bowls, top each with a portion of the baked cod broken into large flakes, and finish with the queso fresco and cilantro.