Bill Stine
I first used this on the 2016 Lake Placid trip and it was a big hit, even with those who didn’t think they’d like a fish dish. I served it with steamed brocolli and Mexican Street Corn – Esquites, found elsewhere among these recipes.
Serves 16
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 8 | lbs | Cod Filets |
| 5 | cups | Salsa, mild |
| 5 | cups | Sharp Cheddar Cheese, shredded |
| 4 | Avocados, peeled, pitted and sliced | |
| 1 | pint | Sour Cream |
DIRECTIONS:
- Preheat oven to 400ºF. Lightly oil two large baking pans. (Filets should be in a single layer when arranged in pans. I use disposable, aluminum pans.)
- Rinse cod under cold water, and pat dry with paper towels. Cut filets into serving sized pieces.
- Lay fillets side by side in the prepared baking pans. 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.