I made this fish last week, and it was really good and VERY easy. I used MahiMahi, which was a little too fishy for my taste. I think I would have liked it more with talapia or catfish. I served it with a vegetable and baked potato wedges (like these.) This fish actually has enough juice that you could serve it with rice.
Salsa-Topped Baked Fish from Liz Meiners (Rinnie’s mom)
16 oz white fish
Parsley
1/2 cup salsa
1/4 cup sour cream
Preheat oven 350 and spray 8 x 8 pan. Cut fish into pieces (not too small) or leave in fillets. Lightly spray with butter substitute (I used some olive oil spray I have.) Sprinkle with parsley and bake for 20 minutes. Combine salsa and sour cream and pour on the fish. Bake 10 more minutes. Serve at once.
(I couldn’t find a picture of salsa baked fish, so thought I’d mix it up with this one instead!!)
