Mexican Fish Fillets
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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
- Preheat the oven to 400 degree F.
- Place the fish fillets on a large rimmed cookie sheet that has been coated with nonstick vegetable spray and bake for 20 minutes.
- Combine the salsa, sour cream, and olives in a medium-sized bowl; mix well.
- 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.
For a spicy fish dish, add some sliced jalapeño peppers along with the sliced olives.
Nutritional InformationShow More
Servings Per Recipe: 5
- Calories 364
- Calories from Fat 185
- Total Fat 21g 32 %
- Saturated Fat 6.7g 34 %
- Trans Fat 0.1g 0 %
- Protein 34g 68 %
- Cholesterol 121mg 40 %
- Sodium 1,302mg 54 %
- Total Carbohydrates 10g 3 %
- Dietary Fiber 2.5g 10 %
- Sugars 5.2g 0 %