Baked Tex-Mex Cod

Prep:  25 Minutes
Total Time:  25 Minutes
Servings:  4

Ingredient List

  • 4 skinless cod fillets (5 oz each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce, plus additional for serving
  • 1/2 cup black beans (from 15-oz can), drained, rinsed
  • 1/2 cup canned whole kernel sweet corn (from 15.25-oz can), drained
  • 1/2 cup diced red bell pepper
  • 1/2 cup seeded, chopped tomato
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 medium jalapeño chili, seeded and finely chopped
  • 2 tablespoons lime juice

Serve with, if desired

  • Lime wedges
  • Tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

Preparation

  1. Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place cod fillets in baking dish. Season with 1/2 teaspoon of the salt and the pepper. Brush tops of fillets with 1/4 cup of the creamy salsa verde sauce.
  2. Roast 12 to 15 minutes or until cod fillets are cooked through and flake easily with fork.
  3. Meanwhile, in medium bowl, mix beans, corn, bell pepper, tomato, red onion, cilantro, jalapeño, lime juice and remaining 1/4 teaspoon salt.
  4. Transfer roasted cod fillets to serving plate, and top with salsa. Serve with lime wedges, tortillas and additional creamy salsa verde sauce on the side.

Expert Tips

  • Add creamy Old El Paso™ Crema Mexicana for a cooling topping on this baked cod recipe.
  • You can use either frozen or fresh cod for this Baked Tex-Mex Cod recipe. Thaw frozen cod, and pat dry before using. Cut longer fresh fillets lengthwise into 5-oz portions.
  • Cooled, cooked fresh or frozen corn kernels make good substitutes for the canned corn in your homemade salsa.
  • For toasty tortillas, warm according to oven directions on package before serving.

Nutrition

  • 1 Cod Fillet and about 1/2 Cup Salsa Calories 210 (Calories from Fat 45);  Total Fat 5g (Saturated Fat 0g ,Trans Fat 0g);  Cholesterol 60mg;  Sodium 770mg;  Potassium 510mg;  Total Carbohydrate 13g (Dietary Fiber 3g ,Sugars 3g);  Protein 28g
  • % Daily Value: Vitamin A 20%;  Vitamin C 30%;  Calcium 4%;  Iron 8%
  • Exchanges: 1/2 Starch;  1/2 Vegetable;  3 1/2 Very Lean Meat;  1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet