This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.
You can use any white, mild flavored saltwater fish — red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.
I recommend using cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo.
- Cooking spray
- Four 6- to 8-ounce red snapper fillets
- 12 ounces pico de gallo
- 1/2 cup chopped white or yellow onion
- 1/2 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
Preheat the oven to 350 degrees.
Spray the inside of a large baking dish with cooking spray. Place the fillets in the baking dish and cover with the pico de gallo and onion. Cover the baking dish tightly with aluminum foil and place in the oven.
Cook for 35-45 minutes until the fish is done. (Cooking time will depend on how thick the fish fillets are. Fish is done when you can easily flake the fish with a fork.)
Remove the foil and sprinkle the cotija cheese and cilantro on top of fish and tomatoes. Place back in the oven for 10 minutes until the cheese starts to melt a bit. Remove from the oven and serve immediately.