Salvadorian Baked Fish

Salvadorian Baked Fish


"My grandmother has been making this recipe for our family for as long I can remember. This will work on any white fish. To our family, when it comes to cooking fish, it needed to be perfect. Believe me, if you only knew! This recipe is a real winner."
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50 m servings 534 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 59.7 g
  • 119%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
  2. Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
  3. Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.


Read all reviews 6
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My wife made this against my will. Looked horrible. Well I was wrong and it was great. We're both on a nice calorie counting diet and this fit right in. And it tasted great too! I have about 40l...

We prepped on foil and made a foil package to cook on the grill. 20 min was perfect! We served it with a spinach, romaine, fennel and cucumber salad with vinagrette, and red Quinoa for the star...

I've made this twice now and it's delicious -- especially for a recipe so simple and healthy. It even impresses my chef husband.

Sometimes when I make this I out angel hair pasta on bottom. Yummy. However,trying not to eat a lot of pasta so we will just have it the normal way. Still good

Outstanding recipe!

very good!!! made it and it was delicious!!! bake potatoes on the side!!

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