Recipe by Vino Girl
This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Mexican Tomato Rice and Beans. From Taste of Home's Quick Cooking (September/October 1999).
Top Review by amensista
My son gave it 5 stars and says it's GREAT FOOD! My husband gave it a 3. My daughter said she loved it also. I think the cook time was a bit long. But that could be the size of my fillets. I don't know that I'll ever make it again, but it was all eaten. I took the advice of the other raters and used lime juice only. I would suggest patting the fish dry and letting the only liquid be the lime juice when baking it.
- 2 lbs cod fish fillets (4 fillets) or 2 lbs flounder fillets (4 fillets)
- 1⁄4 teaspoon pepper
- 1 tablespoon dried onion flakes
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 cup fresh cilantro or 1⁄4 cup fresh parsley, minced
- 2 limes, thinly sliced
- 2 tablespoons margarine, melted
Directions See How It's Made
- Preheat oven to 375°F.
- Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
- In a saucepan, saute onion and garlic in oil; stir in cumin.
- Spoon over fillets; sprinkle with cilantro.
- Place lime slices over each; drizzle with margarine.
- Fold foil around fish and seal tightly; place on a baking sheet.
- Bake for 35-40 minutes or until fish flakes easily with a fork.