Baked Sole Mexicana Recipe

Name: Baked Sole Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces sole or 6 ounces flounder fillets, patted dry; 1 lime, juice of; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 1 medium onion, minced; 3 garlic cloves, minced; 1 (14 ounce) can peeled tomatoes, drained and chopped; 1 bay leaf; 1/2 teaspoon dried marjoram; 3 fresh jalapeno peppers, seeded and minced; 1/4 cup chopped fresh parsley

Servings: persons

6 ounces sole or 6 ounces flounder fillets, patted dry
1 lime, juice of
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 medium onion, minced
3 garlic cloves, minced
1 (14 ounce) can peeled tomatoes, drained and chopped
1 bay leaf
1/2 teaspoon dried marjoram
3 fresh jalapeno peppers, seeded and minced
1/4 cup chopped fresh parsley

1
Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
2
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.
3
In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
4
Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
5
Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
6
Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
7
Sprinkle the remaining chopped parsley over the top and serve.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces sole or 6 ounces flounder fillets, patted dry, 1 lime, juice of, 1 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Baked Sole Mexicana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sole Mexicana

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