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Baked Sole Mexicana

Baked Sole Mexicana created by Debber

This is an excellent light fish dish. It is quick and easy.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
  • Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
  • In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
  • Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
  • Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
  • Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
  • Sprinkle the remaining chopped parsley over the top and serve.
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RECIPE MADE WITH LOVE BY

@luvcookn
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@luvcookn
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"This is an excellent light fish dish. It is quick and easy."
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  1. Debber
    Baked Sole Mexicana Created by Debber
    Reply
  2. Debber
    Very tasty preparation! I used some crappie filets my brother dropped off; so not exactly "sole" but I sang while I cooked it, so hopefully I injected some "soul" into the dish! :rofl: Anyway....I made a few changes (besides the crappies), mainly I used some tomato sauce, as I don't buy canned peeled tomatoes--so didn't have any on hand; AND I skipped the jalapenos altogether--as I am majorly a wuss when it comes to "heat" in foods. Served this with CraftScout's Recipe #229051 and Maven's Recipe #370954--*ZWT 5 Mex-Tex for the Groovy GastroGnomes* We be back on the mini-bus and heading towards our next destination!
    Reply
  3. luvcookn
    This is an excellent light fish dish. It is quick and easy.
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