Mexican-Style Baked Fish
Crunchy on the outside, tender on the inside this mexican-style baked fish delivers.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sour cream
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | pound |
orange roughy fillets
or red snapper |
* |
| 1 ¼ | cups |
corn chips
crushed |
*
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
avocados
slices (optional) |
*
|
| 1 | x |
tomatoes
slices (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sour cream
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
chili powder
|
|
| 453.6 | g |
orange roughy fillets
or red snapper |
* |
| 296 | ml |
corn chips
crushed |
*
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
avocados
slices (optional) |
*
|
| 1 | x |
tomatoes
slices (optional) |
*
|
Directions
Combine sour cream, lemon juice and chili powder.
Dip fillets in this mixture and dredge in corn chips, coating well.
Place fillets in a lightly greased 13 x 9-inch baking dish .
Drizzle with butter.
Bake at 450℉ (230℃) for 12 to 15 minutes or until fish flakes easily when tested with a fork.
If desired, serve with avocado and tomato slices.
