I had to use cupboard ingredients to make a hearty meal for my family because I was running low on groceries. This soup was something I came up with, and now our family loves it. I occasionally swap out the standard milk in the recipe for a can of evaporated milk for an even creamier consistency. You may add leftover taco meat or chopped rotisserie chicken to it to make it heartier.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds cod fillets
- 2 cups salsa
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt, and pepper.
- Bake in preheated oven for 30 minutes. Serve warm over rice.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 0 g |
| Sodium | 884 mg |
| Sugars | 4 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This was so much better than I thought it would be! Exceeded my expectations, real simple to make even as a college student and beginner cook. Definitely recommend making rice with it, tastes so good together!
I am trying to eat healthier. I had some frozen cod in my freezer but no way to make it. I’m not such a great cook, but I had salsa! This was so easy to make and delicious! I will be making it again.
Soo easy and it was a hit! Served with buttered rotini and coleslaw.
This was surprisingly delicious! We will definitely make this again. I sprinkled on a bit of grated cheese in the last few minutes.
Excellent recipe, sooo easy to make. I did not follow the recipe exactly, using pico de gallo topped with a thick salsa and added shredded Mexican cheese. Didn’t have the parsley so just omitted it and this came out great, just dress the fish and pop it in the oven and about 30 min. later, there is a delicious, healthy meal, yum! Will be making this again and again.
This was surprisingly tasty! I was a little skeptical of the minimal ingredients, but it works! I do recommended seasoning the filets themselves with salt and pepper (as opposed to sprinkling over top of the salsa). Make sure to use a salsa you love – I used a high-quality fire-roasted variety. Next time I would cut back on the bake time. Fish does not need 30 mins in the oven – 20 would be plenty, even for thicker pieces. You can’t taste the parsley at all, so either use more, or omit it completely.
Excellent. I was stuck all day and couldn’t get home in time to make dinner. I discovered this recipe and thought I’d give it a try. My goodness when my wife said she really liked it and what was the recipe I changed the topic not wanting to reveal the ease of this masterpiece. I followed the recipe. Thanks so much.
It was okay, nothing special. Will probably not make it again. I gave it 3 stars just because it was super fast and easy to make.
Delish! I used non-stick spray in the bottom of the baking pan, plus a light sprinkling of salt and dried basil leaves. The cod. was rinsed, dried, and placed in the pan. Added prepared medium salsa to cover the fish. Sprinkled the top with a light scattering of dried cilantro followed by thin slices of cheddar and a dusting of parmesan added during the last 10 minutes of baking. It was a delightfully light and savory meal without “fishy” taste or smell. I expect to make often.
It was fine. Did not make the cut for a long-term keeper.
This is a simple and truly good, low calorie dinner option when you’re trying to incorporate more fish into your diet. I have made it three times now in four weeks. Wouldn’t change a thing. Just a fast way to get dinner on your table.
Used Cantina thin and crispy tortilla chips, dredged fillets and baked as per recipe! Very lively taste and very moist!
Ran across this by accident. It is so quick and easy to make and delicious! We add cheese in the last few min of cook time and hot salsa. So good!
Love this recipe for its ease and simplicity. If you’re a busy person who wants a quick, easy and delicious cod recipe this is for you. You can vary how spicy it is based on how mild or hot the salsa you use is. This is a once every other week dinner. Served over rice it is also filling.
It was delicious, I greased the casserole dish, sprinkled pepper, seasoning salt, garlic, and red pepper flakes on the bottom and top of fish. Added the salsa baked for 30 minutes added the cheese the last 8 minutes.
We didn’t care for this. I used much less salsa than the recipe called for – basically just enough to spoon over the fish. I can’t imagine that it would be better with more. I used medium salsa which I love on chips, but which was overpowering for the fish.
Had to drain off water after baking. Found this a bit flavorless? What flavor it had was good.
I did add some seasoning that wasn’t on the list. I was very disappointing though when all the seasoning that I used for the fish, had just been completely overtaken by the salsa.
I think you should use the spicy salsa you have for this….I used a southwestern one with black beans and corn. This extra zest added to the flavor of the fish….wonderful and easy dish….easy on your hips!
Made this last night and was so pleasantly surprised! I mixed Trader Joe’s salsa verde with a nice red salsa since I needed to use them up. Half way through baking, I topped it with feta cheese. WOW! 30 minutes was perfect. There seemed to be lots of juice but even that was delicious. We are eating much more fish lately, and this will be made often, especially since it can be prepared with a variety of ingredients/ spices, etc.. Recipe earns five stars because the base recipe is such a brilliant idea.
I tried this two days ago and what a plesant surprise, the fish was moist not dry,and the salsa gave the cod a taste like never before. I am making this again tonight. A WONDERFUL dinner will be had again tonight