Baked Fish with Green (or Red) Salsa & Lemon Wedges (serves 6)

The great thing about fish is that you can make something good in a hurry. Besides fish, having a food processor to blend ingredients is also a labor-saving device that allows for a speedy dinner. I used both the fish and the food processor for last night’s dinner.

Salmon filet with a great green slasa

Salmon filet with a great green salsa

Have you ever found yourself in the supermarket in a daze wondering how to get dinner on the table fast without the compromise of grabbing something from the freezer section, or God forbid a can of soup! It is at times like this you have to take this sound advice from the Crappy Kitchen: cook fish!

This dinner was luxurious in every way all with no trouble on my part because of smart choices. I blended all the ingredients for a salsa, spooned it over my fish and into the oven for 13 minutes!

lots of peppers from my garden & from next door!

Salsa can be made with whatever hot pepper you have on hand

It left me free to get ready for the week ahead and still manage to serve something very delicious for dinner.

You can use any type of firm fish so it doesn’t have to cost a fortune. The other great thing is that this can be made for an impromptu dinner party by any 10-year-old!


You will need:

6 Firm fish filets (6 oz each), Cod, Salmon, Monk fish, Orange Roughy, Haddock, or any firm flaky fish


Freshly ground black pepper

for green salsa:

1 clove garlic (use 2 cloves if they are small)

1 poblano or Anaheim pepper, seeded, and roughly chopped (any hot pepper will do)

4 or 5 scallions, whites and light green parts only, chopped

1 cup chopped cilantro

1 cup chopped flat-leafed parsley

1/4 cup chopped fresh oregano

2 tomatilla, cored, seeded and roughly chopped (if you cannot find tomatilla, use plum or Roma tomatoes instead)

1 tsp sea-salt

1/3 cup water

1 tbs white wine vinegar

1/2 cup water

*You can also use a red salsa for the topping*

Slice 6 plum tomatoes in half and remove the flesh and dice. Put into a bowl with 2 tbs finely chopped red onion, 1  diced jalapeno, 1/2 cup chopped cilantro leaves and 1 tbs of lime juice. Taste and add salt if you feel it needs it.


Preheat oven 350*

1 – Rinse and dry fish. Season with plenty of sea-salt and freshly ground black pepper. Place in an oiled heavy casserole (glass, enamel or metal will do). You may have to use two dishes.

season fish

Season fish

2 – Prep all of the veggies as instructed above.

Fresh parsley and an onion; great flavors

Prep all veggies for salsa

3 – Place all ingredients for salsa into your food processor and blend until smooth.

Blend all salsa ingredients

Blend all salsa ingredients

4 – Top each filet with a generous dollop of salsa and place in the oven until the fish is cooked (depending on the fish, but between 8 to 14 minutes).

Top fish with salsa adn place in oven

Top fish with salsa and place in oven

Serve with anything you like: on a bed of greens, with rice or on its own.

a squeeze of lemon is a lovely addition

A squeeze of lemon is a lovely addition

Make sure to have lemon wedges for generous squeezing. However, if you top with red salsa, a squeeze of lime works best.

fresh cilantro

Fresh cilantro

Freshly chopped cilantro is also a nice touch.

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