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Mexican Fish Fillets

(2 Votes)
SERVES
5
COOK TIME
30 Min

The last time I went to a Mexican restaurant I tried some fish and, boy, it was super! I made my own shortcut version and it's fantástico!

What You'll Need

  • 2 pounds white-fleshed fish fillets (like whiting, haddock, or cod), thawed if frozen
  • 3 cups salsa, well drained
  • 1/4 cup sour cream
  • 1 can (2.25 oz) sliced black olives, drained (1/2 cup)
  • 2/3 cup shredded Monterey Jack cheese

What to Do


  1. Preheat the oven to 400 degree F.

  2. Place the fish fillets on a large rimmed cookie sheet that has been coated with nonstick vegetable spray and bake for 20 minutes.

  3. Combine the salsa, sour cream, and olives in a medium-sized bowl; mix well.

  4. After the fillets are cooked, remove them from the oven. Spoon 1/4 cup of the salsa mixture over each fillet and top with the cheese. Bake for 6 to 8 more minutes, or until the cheese is melted. Serve immediately.

Notes

For a spicy fish dish, add some sliced jalapeño peppers along with the sliced olives.

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 364
  • Calories from Fat 185
  • Total Fat 21g 32 %
  • Saturated Fat 6.7g 34 %
  • Trans Fat 0.1g 0 %
  • Protein 34g 68 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 121mg 40 %
  • Sodium 1,302mg 54 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 5.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Good catch ksmith6299! Thanks!

I think there's been a duplication of ingredients here with the olives & Monterey Jack Cheese.

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