Best 4 Oven Baked Salsa Fish Fillets Recipes

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Embark on a culinary adventure with our tantalizing oven-baked salsa fish fillets, a symphony of flavors that will delight your taste buds. These succulent fish fillets, nestled in a vibrant and tangy salsa marinade, are meticulously crafted to deliver a burst of freshness with every bite. Accompanying this main course are a medley of irresistible side dishes, including a refreshing cucumber salad with a hint of mint, a creamy and indulgent avocado crema, and a vibrant and flavorful pineapple salsa. Whether you're hosting a casual gathering or seeking a delectable weeknight meal, this comprehensive recipe guide has everything you need to create a memorable and satisfying culinary experience.

Here are our top 4 tried and tested recipes!

CRISPY BAKED FISH WITH TROPICAL SALSA



Crispy Baked Fish with Tropical Salsa image

Want your family to eat more fish? Bake fish and top it with an enticing fruit salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

3 tablespoons butter or margarine
2/3 cup Original Bisquick™ mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeño chile, seeded, finely chopped

Steps:

  • Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
  • In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
  • Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
  • Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 140 mg, Fat 2 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 14 g, TransFat 1 g

BAKED FISH FILLETS



Baked Fish Fillets image

Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn't dry out. Mix up a lemon-butter mixture, drizzle it on, and pop into the oven. You'll be enjoying baked fish in just half an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

1 pound mild-flavored fish fillet, about 3/4 inch thick
3 tablespoons butter, melted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
  • Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
  • Mix remaining ingredients; drizzle over fish.
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 235, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg

MEXICAN BAKED FISH



Mexican Baked Fish image

Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 6

1 ½ pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
½ cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
¼ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
  • Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
  • Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA



Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa image

I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

1 pound fresh tomatillos, husked and rinsed
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
1/3 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
1 tablespoon grapeseed or sunflower oil
1 cup chicken or vegetable stock
1 1/2 pounds cod or mahi mahi fillets
Cilantro sprigs or leaves and lemon or lime wedges for serving

Steps:

  • Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
  • Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
  • Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams

Tips:

  • For crispier fish fillets, pat them dry with a paper towel before coating them in the salsa mixture.
  • If you like your fish with a little more heat, use a spicier salsa. You can also add a pinch of cayenne pepper or chili powder to the salsa mixture.
  • To make sure the fish fillets are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
  • Serve the salsa fish fillets with your favorite sides, such as rice, roasted vegetables, or a green salad.

Conclusion:

Oven-baked salsa fish fillets are a delicious and easy-to-prepare meal that can be enjoyed by the whole family. The salsa adds a flavorful and moist crust to the fish, while the baking process ensures that the fillets are cooked through and flaky. This recipe is perfect for a weeknight dinner or a casual lunch. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table.

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