Easy Mexican Baked Fish

4
Servings

5m
Prep Time

15-20m
Cook Time

20m
Ready In

Recipe: #2972

November 23, 2011

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

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recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

"A very easy and quick fish recipe. I used grouper - but tilapia, snapper, flouder, halibut, or cod would work. I don't suggest a spicy salsa, but something mild that doesn't overpower the fish. Also, make sure to use a good salsa - I used some of my own which I canned, but try to use a quality salsa. And, my apologies for no olives in my picture, but I was serving this to a friend who doesn't eat them and unfortunately her picture was the only one worth posting. But please add them ... they really make the dish."

Original recipe yields 4 servings

Metric US

I've Tried It

Step 1

Fish ... Add the salsa, olives, and white wine to the bottom of a 9x9 square or similar size baking dish (use one that best accommodates the 4 fillets) and mix well. Top with the 4 fillets (room temp - not ice cold) and brush with olive oil, then squeeze the lime juice over the fish and the salsa, and season with salt and pepper. Add 1-2 lime slices on each fillet and cover with foil.

Step 2

Bake ... Preheat the oven to 400 degrees and bake on the middle shelf until tender and flaky. All fish will take different baking times; thin fish, such as tilapia, flounder, snapper will take about 15-20 minutes; whereas grouper and thicker cuts will take longer - Anywhere from 20-30 minutes. You just need to check on them.

Step 3

Serve ... I like to serve this over plain white recipe, but a yellow rice would be a nice alternative or even polenta. Simply spoon some of the sauce over the fish and garnish with fresh cilantro. ENJOY!