Mexican Baked Fish

Pellerin's Note:

For the "non-fish-eaters" in your family. This is festive looking, as well as very tasty!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1/2 lb fresh cod (or halibut or red snapper)
• 1/3 cup salsa (I used Pace Medium)
• 1/3 cup shredded sharp cheddar cheese
• 1/3 cup coarsely crushed Fritos corn chips
• 1/2 large Hass avocado (peeled, pitted, sliced)
• 2 tablespoons sour cream

Directions:

1. Preheat oven to 400º. Lightly grease 8x12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 15+ minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Reviews

[Chef #1144987]

This was definitely easy and kid-friendly, but the fish gets overpowered. Also, although I expected to enjoy them, I was not a big fan of the corn chips on top. Still, if you are trying to get a kid to eat more fish, I think this would do the trick.

[Easy Elegance]

We have a new favorite. This was super easy and delicious. I made it with tilapia, at $.75 per serving (for the fish--probably about $1 per serving for all ingredients)! My husband and grown son raved about it. I served it with Spanish rice and a salad I put together using a can of black beans, some tomato, yellow bell pepper, quinoa and scallions, and dressed it with olive oil and balsamic vinegar. They thought that was great, but didn't taste particuarly Mexican. They suggested a Chili-lime dressing next time.

[Evie*]

How simple is this?? I had had a very busy day..picked up some gurnard fillets at the supermarket on my way home and put this together in minutes..the last avocado I had was way too soft and bruised so I didnt worry about using it this time. I used 3 fish fillets and left the other ingredients as written. I served this with rice and beans. We all loved it, thanks for sharing.