FISH AND SALSA RECIPES RECIPES

OVEN-BAKED SALSA FISH FILLETS RECIPE - FOOD.COM

Oven-Baked Salsa Fish Fillets Recipe - Food.com image

Make and share this Oven-Baked Salsa Fish Fillets recipe from Food.com.

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 3 serving(s)

Number Of Ingredients 3

Ingredients

1 (10 ounce) package fish fillets, thawed
1/2 cup salsa
2 tablespoons parmesan cheese, grated (or more, to taste)

Steps:

Preheat oven to 425°F.
Place thawed fish fillets in a 9 inch pie plate.
Spread with salsa and top with Parmesan.
Bake, uncovered, until bubbling (about 8 to 12 min).

Nutrition Facts : Calories 125.2, FatContent 1.8, SaturatedFatContent 0.8, CholesterolContent 54.9, SodiumContent 383.6, CarbohydrateContent 2.8, FiberContent 0.7, SugarContent 1.4, ProteinContent 23.5

SALSA FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Salsa Fish Recipe: How to Make It - Taste of Home image

"My family loves outdoor activities, especially fishing," informs Diane Grajewski of North Branch, Michigan. "I give their catch of the day unexpected zip with salsa. It dresses up these golden crumb-coated fillets and keeps them moist and tender."

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 pounds fish fillets (walleye, bass or perch)
1 cup seasoned bread crumbs
1 tablespoon vegetable oil
1-1/2 cups salsa
8 ounces shredded or sliced part-skim mozzarella or provolone cheese

Steps:

Coat fish fillets in bread crumbs. In a skillet, brown fillets in oil. Arrange in a greased 13-in. x 9-in. baking dish. Top with salsa and cheese. Bake, uncovered, at 400° for 7-10 minutes or until fish flakes easily with a fork and cheese is melted.

Nutrition Facts : Calories 350 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 152mg cholesterol, SodiumContent 819mg sodium, CarbohydrateContent 16g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 41g protein.

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