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READY IN 30 mins

Mexican Baked Fish

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Read Reviews (677)

"Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!" — CHRISTYJ

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese

1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream

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Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
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.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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I too am not a measurer. I spread salsa across the fish and sprinkled them heavily with cheese. I also used a spicy corn chip which added to the flavor. My fish-hating daughter loved it. One note: If you use frozen fish, make sure to press out the excess water otherwise you'll have a swimming pool of water in the dish.

—Phoebe

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Most Helpful Critical Review

Jul 23, 2003

The topping was good, but not with the fish. I will try it again with chicken. Sorry Christine.

—I'm nuts too...

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911 Ratings

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Dec 05, 2003

OMG, I don't see how this could get any easier! I used talapia and baked for 30 min. No measuring, just dumped the ingredients on, and it tasted EXCELLENT!

—JOFLO

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Sep 09, 2003

This was excellent. My boyfriend DEVOURED this. I used catfish instead as I think cod fish is very "fishy". My only concern with this meal was that it was kind of watery in the dish while cooking. My salsa was really chunky so I think that it was the fact that I did not pat the filets dry enough before putting them in the oven. Also, I get antsy about fish being cooked completely & by putting all of the ingredients on top of it immediately, it was hard for me to tell. Next time, I will cook the fish for 10 minutes just to be sure & then add the salsa, cheese & tortilla chips. Great recipe! Thanks for posting it.

—MAXINE76

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Dec 05, 2003

Excellent recipe! I used Tilapia instead of cod and combined cheddar and pepper jack cheese for a little spice. Once baked, I put the fish under the broiler for a few minutes to really crisp up the corn chips. Kids loved it!

—LINDA MCLEAN

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Dec 05, 2003

Abosultely delicious. I can't wait to make this for company. So easy and so good. You must try this if you want a fun new fish recipe. I would cook this for 30 minutes instead of 15 though as after 15 minutes the fish was still raw inside. That could be because we used halibut which is a little thicker than cod.

—Chris From Kent, WA

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Jan 21, 2003

WOW! I made this for my 7-year-old son and best friend and they raved! Alek got on the phone with his dad and announced that this was "his favorite meal"! Like some of the other reviewers, I made this with chicken instead of fish. What I did: I dipped boneless skinless chicken breasts in egg, and battered them with breadcrumbs, put them in the greased pan, then followed the rest of the instructions. YUM! I couldn't find a ripe avocado at the grocery store and was very bummed, but the dish was still delicious! It was so easy too!! Thanks for the recipe!!

—SUSANLEE

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Sep 09, 2003

Wow this was terrific for something so easy, quick and everything goes right from the package to the baking pan, so there is only one pan to clean up. Although I can't say I've never tasted anything as good - it is very good and combined with the ease, and speed, it's a KEEPER. Quick note, I couldn't handle having corn chips in the house and only using 1/2 cup, so I just sprinkled some seasoned bread crumbs on top instead of the chips.

—NINA&ED

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Nutrition

Calories
311 kcal
16%

Carbohydrates
11.3 g
4%

Cholesterol
69 mg
23%

Fat
17.6 g
27%

Fiber
3.4 g
13%

Protein
27.6 g
55%

Sodium
529 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Baked Fish

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 311
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 7.2g 36 %
Cholesterol 69mg 23 %
Sodium 529mg 21 %
Potassium 717mg 20 %
Total Carbohydrates 11.3g 4 %
Dietary Fiber 3.4g 13 %
Protein 27.6g 55 %
Sugars 1.8g
Vitamin A 10 %
Vitamin C 11 %
Calcium 27 %
Iron 9 %
** Thiamin 7 %
Niacin 60 %
Vitamin B6 34 %
Magnesium 19 %
Folate 23 %

* 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.