Mexican Baked Fish
Get ready to elevate your seafood game with this vibrant and flavorful Mexican Baked Fish! This easy-to-make dish features tender white fish fillets, like tilapia or cod, baked to perfection under a zesty garlic-tomato sauce enhanced with jalapeño, cumin, and paprika. Fresh lime juice, chopped cilantro, and a hint of heat bring bold Mexican-inspired flavors to every bite. With just 15 minutes of prep time and a short bake in the oven, this protein-packed recipe is perfect for a healthy weeknight dinner or an impressive dinner-party centerpiece. Serve with creamy avocado slices and lime wedges for a fresh, tangy finish that will make this recipe a new family favorite. Perfect for fans of quick, vibrant, and wholesome Mexican cuisine!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as tilapia, cod, or snapper)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 piece Jalapeño pepper, finely chopped
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 piece Avocado, sliced, for garnish
- 4 pieces Lime wedges, for serving
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
Pat the fish fillets dry with a paper towel and season them on both sides with a pinch of salt, black pepper, and half the lime juice.
Heat the olive oil in a skillet over medium heat. Add the minced garlic, chopped jalapeño, and ground cumin. Sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and sprinkle with paprika. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and create a sauce.
Stir in half of the chopped cilantro and adjust seasoning with salt and pepper to taste.
Place the seasoned fish fillets in the greased baking dish. Pour the tomato and pepper mixture evenly over the fish.
Bake in the preheated oven for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove from the oven and drizzle the remaining lime juice over the baked fish.
Garnish with the sliced avocado and remaining chopped cilantro. Serve with lime wedges on the side.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 12.4 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5018 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
