Mexican Baked Fish

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


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


  1. 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.)
  2. Rinse cod under cold water, and pat dry with paper towels. Cut filets into serving sized pieces.
  3. 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.
  4. 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.