Salsa Baked Fish
Baked fish fillets, topped with tomato salsa, shredded cheddar cheese and crushed corn chips, are served garnished with sliced avocado and a dollop of sour cream.
1 1/2 pounds firm fish fillets (halibut, cod, sea bass)
1 (16-ounce) jar tomato-based salsa
1 cup shredded sharp cheddar cheese
1/2 cup coarsely crushed corn chips (not tortilla)
1 firm-ripe avocado, peeled and sliced
Sour cream, for accompaniment
- Preheat oven to 400°F (205°C). Lightly grease an 8x12-inch baking pan.
- Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side-by-side in the prepared baking pan. Pour the salsa over the top and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
- Bake, uncovered, for 15 minutes or until fish is opaque and easily flakes with a fork.
- Serve topped with sliced avocado and a dollop of sour cream.
Makes 4 to 6 servings.