Baked Sole and Corn Salsa

Cilantro and salsa add a Tex-Mex accent to fish in this 20-minute recipe.

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  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 10 mins to 15 mins 375°F

Baked Sole and Corn Salsa

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Directions

  1. Thaw fish, if frozen. Cut fish into 4 serving-size portions. Rinse fish; pat dry with paper towels. Arrange fish in a greased 2-quart rectangular baking dish, turning under any thin edges. Set aside.
  2. In a small bowl combine the salsa and frozen corn; spoon over fish. Bake, uncovered, in a 375 degree F. oven for 10 to 15 minutes or until fish flakes easily with a fork. Using a slotted spatula, transfer fish and salsa topping to dinner plates. Garnish with cilantro or parsley sprigs, if desired. Makes 4 servings.
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Nutrition Facts (Baked Sole and Corn Salsa)

  • Per serving:
  • 138 kcal ,
  • 4 g fat
  • 53 mg chol. ,
  • 416 mg sodium ,
  • 10 g carb. ,
  • 21 g pro.
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