PA Baker
Master Chef
Mexican Baked Fish
You choose the heat—use mild salsa for a little heat and extra-hot salsa for a lot! Serve with rice, black beans, warm tortillas and lime margaritas for a festive meal!
1 ½ lb cod
1 c salsa
1 c shredded sharp Cheddar cheese
½ c coarsely crushed corn chips
1 avocado—peeled, pitted, and sliced
¼ c sour cream (or more!)
Preheat oven to 400F. Lightly grease an 8x12” baking dish.
Rinse fish under cold water and pat dry with paper towels. Lay fillets side-by-side in prepared baking dish. Pour the salsa over the top and sprinkle evenly with 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.
You choose the heat—use mild salsa for a little heat and extra-hot salsa for a lot! Serve with rice, black beans, warm tortillas and lime margaritas for a festive meal!
1 ½ lb cod
1 c salsa
1 c shredded sharp Cheddar cheese
½ c coarsely crushed corn chips
1 avocado—peeled, pitted, and sliced
¼ c sour cream (or more!)
Preheat oven to 400F. Lightly grease an 8x12” baking dish.
Rinse fish under cold water and pat dry with paper towels. Lay fillets side-by-side in prepared baking dish. Pour the salsa over the top and sprinkle evenly with 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.