Baked Mexican Fish
Super easy, fast, good, and kinda healthy. My pictures show with french fries because I just really wanted some that day, but would probably go great served over rice.
Super easy, fast, good, and kinda healthy. My pictures show with french fries because I just really wanted some that day, but would probably go great served over rice.
- Carbohydrate 3.82676 g
- Cholesterol 59.325 mg
- Fat 3.836075 g
- Fiber 1.16769998472929 g
- Protein 30.5687375 g
- Saturated Fat 1.5130875 g
- Serving Size 1 1 Serving (210g)
- Sodium 517.72825 mg
- Sugar 2.65906001527071 g
- Trans Fat 2.2583875 g
- Calories 164 calories
Step-by-step
- Preheat oven to 400 degrees
- Season both sides of each fillet with taco seasoning
- Put fish in pyrex baking dish, cover each fillet with salsa and jalapenos
- Bake at 400 for 15-20 minutes
Managing Moisture and Texture in Baked Seafood
Salsa does the heaviest lifting in this dish by supplying both moisture and seasoning, but water management remains critical when baking lean white fish like cod or tilapia. Because lean fillets lack internal fat, they dry out quickly if overcooked beyond the 20-minute threshold at 400 degrees Fahrenheit. Furthermore, bottled salsas release liquid as they heat, which can pool in the Pyrex baking dish and steam the fish rather than roasting it. Draining excess watery brine from the salsa before spooning it over the seasoned fillets ensures the exterior retains a concentrated flavor rather than turning soggy. When the edges of the fish flake easily with a fork and turn opaque, remove the dish immediately to preserve the delicate protein structure.
Adapting Portions for Scale
Adjusting quantities for multiple diners requires only proportional multiplication of the base ingredients without altering the oven temperature or baking time. Single-portion preparation works efficiently in small baking vessels, while larger batches simply demand a wider roasting pan to prevent overlapping fillets from steaming each other. Keeping the fish in a single layer allows dry heat to circulate properly around the jalapenos and salsa topping.
