Nutrition info - Recipes

Baked Fish with Salsa

Brighten up your baked fish night with this fresh, salsa-topped recipe. It's easy, healthy, and can be pulled together in 30 minutes or less. Nothing fishy about it.

Baked Fish with Salsa


For 4 people

  • 4 lean white fish fillets (about 1 lb.)
  • 2 tablespoon(s) plus 2 tsp lemon juice, divided
  • 1/2 teaspoon(s) paprika
  • 1 cup(s) finely chopped seeded tomatoes
  • 2 tablespoon(s) capers, rinsed and drained
  • 2 tablespoon(s) finely chopped fresh parsley
  • 1 1/2 teaspoon(s) dried basil
  • 2 teaspoon(s) olive oil
  • 1/4 teaspoon(s) salt


Preheat oven to 350 degrees; coat 12×8-inch glass baking pan with nonstick cooking spray. Arrange fish fillets in pan; drizzle 2 tbsp. lemon juice over fillets and sprinkle with paprika. Cover with foil; bake 18 minutes or until opaque in center and flakes easily when tested with fork. Meanwhile, in medium saucepan, combine tomatoes, capers, parsley, remaining 2 tsp. lemon juice, basil, oil and salt. Five minutes before fish is done, place saucepan over “high” heat. Bring to a boil. Reduce heat and simmer 2 minutes or until hot. Remove from heat. Serve fish topped with tomato mixture.
Ready in 30 min

Nutrition facts

  • Kcal: 306.71 kcal
  • Fibers (g): 1.77g
  • Sodium (mg): 355.39mg
  • Carbs: 4.72g
  • Fat: 14.02g
  • Saturated fat (g): 2.14g
  • Proteins: 38.75g