Joe’s Fresh Wild-Caught Mexican Baked Cod

Golden-brown baked cod fillets served in a white dish, garnished with fresh lemon slices. The fish rests on a bed of roasted tomatoes, adding vibrant color and flavor to the dish. The cod’s crispy edges and tender texture are highlighted against the rustic wooden table background.

Need a quick, easy, and flavorful meal? This Mexican-inspired baked cod is the perfect solution! With fresh wild-caught Alaskan cod, zesty salsa, melty cheese, and a crunchy corn chip topping, this dish is both delicious and foolproof. Even picky eaters will love it—just serve it in a taco shell (crispy or soft) for a fun, family-friendly twist.

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Serving Size: 4
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Ingredients

  • 4 (6 oz.) boneless, skinless fresh wild-caught Alaskan cod fillets (tilapia fillets may be substituted)
  • 1 cup Round Barn Salsa, hot or mild
  • 1 cup shredded Boar’s Head Sharp Cheddar Cheese
  • 1/2 cup coarsely crushed corn chips
  • 1 avocado; peeled, pitted and sliced
  • 1/2 cup Traders Point lowfat yogurt (or sour cream)

Instructions

  1. Preheat oven to 400° F. Lightly grease an 8 x 12 baking dish.
  2. Rinse fish fillets under cold water, 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 crushed corn chips.
  3. Bake uncovered in the pre-heated oven for 15 minutes, or until the fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream or yogurt.

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