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Salsa baked fish recipe

Salsa baked fish recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

Use cod from your fishmonger when it's in season, otherwise any firm white fish will work. Use mild salsa for a little heat and spicy salsa for lots of heat! Serve with rice, black beans, warm tortillas and Margaritas if you are in the mood for a fiesta!

954 people made this

IngredientsServes: 6

  • 650g fresh cod or white fish fillets
  • 235g salsa
  • 140g mature cheddar cheese, grated
  • 50g tortilla chips, crushed (optional)
  • 1 avocado peeled, pitted and sliced
  • 4 tablespoons soured cream

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 200 degrees C/Gas Mark 6. Lightly grease a baking dish.
  2. Lay clean fish fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the grated cheese. Top with the crushed tortilla chips.
  3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is cooked and flakes easily with a fork. Serve topped with sliced avocado and soured cream.

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Reviews & ratingsAverage global rating:(1005)

Reviews in English (743)

by Phoebe Jelliffe-Scott

I too am not a measurer. I spread salsa across the fish and sprinkled them heavily with cheese. I also used a spicy corn chip which added to the flavor. My fish-hating daughter loved it.One note: If you use frozen fish, make sure to press out the excess water otherwise you'll have a swimming pool of water in the dish.-22 Jul 2003

by JOFLO

OMG, I don't see how this could get any easier! I used talapia and baked for 30 min. No measuring, just dumped the ingredients on, and it tasted EXCELLENT!-22 Jul 2002

by MAXINE76

This was excellent. My boyfriend DEVOURED this. I used catfish instead as I think cod fish is very "fishy". My only concern with this meal was that it was kind of watery in the dish while cooking. My salsa was really chunky so I think that it was the fact that I did not pat the filets dry enough before putting them in the oven. Also, I get antsy about fish being cooked completely & by putting all of the ingredients on top of it immediately, it was hard for me to tell. Next time, I will cook the fish for 10 minutes just to be sure & then add the salsa, cheese & tortilla chips. Great recipe! Thanks for posting it.-13 Jan 2003


Baked Rockling with Tomato Basil & Lemon Salsa with Creamy Cashew Aioli

This week's new recipe is this delicious baked rockling with tomato basil and lemon salsa and a creamy cashew garlic aioli.

Now, my husband Mike isn’t a big fan of fish but he LOVES this recipe! The salsa is bright, fresh and goes perfectly with the fish and the creamy garlic aioli ties it all together deliciously.

I'm using soaked cashews to make the aioli but you could also use yoghurt.

This fish is perfect served with steamed green vegetables or a green leafy salad. You could also serve it alongside baked potatoes or rice or some fresh crusty bread. Yum!

Enjoy the recipe and let me know if you have any questions in the comment section below.


Baked Lemon Trout With Caper Salsa

This gently baked fish fillet recipe is topped with a tangy caper salsa enriched with a bit of butter. Skin-on or skin-off fillets work well. Serve with your favorite seasonal green vegetable, such as pan-fried Brussels sprouts.

Storage Notes: Leftovers can be refrigerated in an airtight container for up to 2 days.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Make the trout: Position a rack in the center of the oven, and preheat to 325 degrees. Line a large, rimmed baking sheet with parchment paper.

Place the fillets on the prepared baking sheet. Season the fish with salt and pepper, and drizzle it with the oil. Place two slices of the lemon on each fillet.

Roast the fish on the middle rack of the oven for 12 to 15 minutes, or until a thermometer inserted in the thickest part of the fish registers 130 degrees and the fish is flaky and separates easily with a fork. (Thicker fillets may need 2 to 3 more minutes.)

Make the salsa: While the fish is baking, place a saucepan over medium-high heat, then heat the oil until shimmering. Add the shallots and garlic and cook, stirring constantly until they soften, 2 to 3 minutes. Add the capers, stir and cook, stirring constantly, until the shallots just begin to darken, about 2 minutes. Add the butter and stir until melted. Remove from the heat, and stir in the lemon juice and zest. Season with the salt and pepper.

To serve, transfer the trout to a serving platter. Spoon the caper salsa on top, then sprinkle with the parsley.

Recipe Source

Adapted from “Epic 30-Minute Roasts” by Maja Zver and Jernej Zver (Page Street Publishing, 2020).


Salsa-Simmered Fish

  • alcohol-free
  • dairy-free
  • low-carb
  • egg-free
  • peanut-free
  • high-protein
  • shellfish-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • red-meat-free
  • Calories 226
  • Fat 8.3 g (12.8%)
  • Saturated 1.2 g (6.2%)
  • Carbs 5.8 g (1.9%)
  • Fiber 2.3 g (9.2%)
  • Sugars 2.1 g
  • Protein 31.4 g (62.9%)
  • Sodium 215.5 mg (9.0%)

Ingredients

(1/2- to 3/4-inch thick) skinless cod fillets (6 ounces each)

freshly ground black pepper

tomato salsa (about 2 cups)

finely chopped fresh oregano leaves

Cooked rice, for serving (optional)

Instructions

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Meanwhile, pat the fish dry with paper towels. Sprinkle evenly with the cumin, salt, and pepper on both sides. Place the fish in the pan and sear undisturbed for 1 minute. Carefully flip with a flat spatula and sear for 1 minute more. Transfer to a plate and set aside (the fish will not be cooked through at this point).

Add the garlic to the pan. Cook, stirring occasionally, until fragrant, about 1 minute. Add the vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in the salsa.

Return the cod fillets and any accumulated juices to the pan. Simmer uncovered until the fish is opaque and just cooked through, 2 to 3 minutes.

If using rice, place in 4 shallow bowls. Place a piece of fish in each bowl and spoon the salsa around it. Sprinkle with the oregano and serve immediately.

Recipe Notes

Fish substitutions: Any firm-fleshed white fish, like halibut, sea bass, or tilapia, can be used in this recipe.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.


Fast & Easy Dinner: Fish With Peach Salsa

As much as I love Fall produce, it doesn't always get the warm welcome from me that it deserves — probably because I'm always loath to let go of Summer's fruits and vegetables and the warm weather that they signify. So while pumpkins and peppers are slowly starting to pop up at markets, I can't help but still buy sweet corn and stone fruits, while I still can and before they're gone for another year entirely.

This week was all about peaches — floral, fuzzy yellow ones that I could smell from a mile away. I bought a huge load of ripe peaches, ate most of them out of hand, and saved a few to make peach salsa, one of my favorite toppings for any protein (seared tuna, swordfish, chicken, pork tenderloin, you name it). Right now, I'm loving it with flaky, meaty rockfish fillets. Check out the recipe after the break.


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Baked Fish Recipe with Tomatillo Salsa

This baked fish recipe is very easy to make and it is quite healthy. We will bake it with tomatillo salsa which will keep it moist and tender and enhance the flavor considerably.

You will need to use any white firm fish for this baked fish recipe. You can use Tilapia, Basa, sole, catfish, hallibut or any other fish that you can find that is not excessively expensive.

The tomatillo salsa that you use can be homemade tomatillo salsa or you can buy it at the store. Tomatillo salsa is also known as salsa verde. It is made out of Mexican tomatillos which resemble small, green tomatoes but are not a tomato at all.

This is what you are going to need for this easy and delicious baked fish recipe:

White fish fillets such as tilapia, sole, catfish, basa or hallibut
Tomatillo Salsa
Sour cream
Chopped cilantro

Preheat oven at 350 degrees.

Place fish in an oven proof dish. Spread tomatillo salsa over the whole top. Add sour cream and spread as well.

Bake fish for about 17 minutes. Remove from oven and serve with a doll up of sour cream and garnished with chopped cilantro.


Cured gurnard with camomile and cucumber water

Yotam Ottolenghi’s cured gurnard with camomile and cucumber water. Photograph: Louise Hagger/The Guardian

Gurnard is a sustainable fish with a subtle flavour that is elevated by the camomile and aromatic oil red mullet would also work well. You’ll have some oil left over it’s great over pasta or eggs.

Prep 15 min
Cure 2-3 hr
Cook 20 min
Serves 4 as a starter

For the cured gurnard
1 tbsp camomile tea (ie, from 2 teabags)
75g caster sugar
1 tbsp lime zest (ie, from 2 limes)
50g flaked sea salt
3-4 gurnard fillets, skinned and pin-boned

For the cucumber water
1 small cucumber (about 200g)
1 tbsp camomile tea (ie, from 2 teabags)
5g coriander leaves
2cm piece fresh ginger, peeled and roughly chopped
½ small garlic clove, peeled
50ml lime juice (ie, from 3 limes)

For the aromatics
60ml olive oil
½ red chilli, deseeded and finely sliced
½ green chilli, deseeded and finely sliced
1 large garlic clove, peeled and thinly sliced
2cm piece fresh ginger, peeled and cut into julienne strips
½ tsp coriander seeds, crushed
5g coriander stalks, cut into 4cm lengths

Blitz the first four ingredients for the cured fish in the small bowl of a food processor, then pour half the mixture into a container big enough to hold the fish in a single layer. Lay the fish on top, pour over the remaining cure, cover with clingfilm and refrigerate for two to three hours.

Meanwhile, make the cucumber water. Cut off and set aside a quarter of the cucumber. Roughly chop the rest and put in a blender with all the other ingredients and a teaspoon of flaked salt. Blitz on high speed for a minute, until the cucumber has broken down completely, then pass through a fine-mesh sieve, leaving a clear, green liquid discard the pulp.

Heat the oil for the aromatics in a medium pan on a medium flame, then gently fry the chillies, garlic, ginger and coriander seeds for five minutes, stirring every now and then, until the garlic is just starting to brown. Add the coriander stalks, fry for a minute or two more, until the garlic is a light golden brown and the chilli aromatic, then use a slotted spoon to transfer the solids to a plate and sprinkle with a little flaked salt. Reserve the oil.

Lift the gurnard from its cure, rinse well, then pat dry. With a very sharp knife, cut the fish against the grain into 5mm-thick slices (a bit like sashimi).

Cut the reserved cucumber in half and scoop out the watery centre. Finely cut the flesh into matchsticks, then divide between four shallow bowls. Pour over the cucumber water and top with slices of the gurnard. Pour a teaspoon of aromatic oil over each and finish with a scattering of the aromatics.


The key to avocado salsa is fresh ingredients and 5 minutes. Here&rsquos how to make it, and believe me you don&rsquot want to skip this part of the recipe!

  1. Cut Avocado: This is not guacamole. It&rsquos salsa, so instead of mashing the avocado, you&rsquore going to cut it into medium size chunks.
  2. Mix Ingredients: In a small bowl, add avocado, cilantro, red wine vinegar, lime juice, red pepper flakes, garlic clove, and salt to taste. Gently stir to combine.

Recipe Summary

  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 (6 ounce) tilapia fillets
  • 1 large ripe mango, peeled, pitted and diced
  • ½ red bell pepper, diced
  • 2 tablespoons minced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.