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Mexican Baked Fish |
"Make this Mexican baked fish as hot or slight as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!"
Ingredients :
- 1 half of kilos cod
- 1 cup salsa
- 1 cup shredded sharp Cheddar cheese
- half cup coarsely overwhelmed corn chips
- 1 avocado - peeled, pitted and sliced
- 1/four cup bitter cream
Instructions :
Prep : 15M | Cook : 6M | Ready in : 30M |
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- Preheat oven to four hundred stages F (two hundred levels C). Lightly grease one 8x12 inch baking dish.
- Rinse fish fillets underneath bloodless water, and pat dry with paper towels. Lay fillets side through side in the prepared baking dish. Pour the salsa over the top, and sprinkle lightly with the shredded cheese. Top with the beaten corn chips.
- Bake, uncovered, inside the preheated oven for 15 mins, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and bitter cream.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it frivolously, and make clean-up less complicated.
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