For many of our family meals I make slight substitutions as I don’t eat meat but I do eat fish. This meal was a treat as it was one for all and a quick one for all at that. 30 minutes from start to finish and you can adjust the heat to your liking with the salsa or adding yummy jalapeno cheddar.

I paired this with a small portion of Basmati rice and peaches ‘n cream corn. It would be equally as good with black beans or even a side of refried beans and jalapeno.

There are 16.8g net carbs, 43.3g protein and 13 Weight Watchers points per serving.


Mexican White Fish Recipe

By kimmy Published: June 17, 2015

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Calories: 512 | Fat: 26.5g | Protein: 43.3g | Carbs: 23.2g | Fibre: 6.4g | WW Points: 13



  1. Preheat oven to 400 degrees F. Lightly grease one 8x12 inch baking dish.
  2. Rinse fish under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish.
  3. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed tortillas.
  4. Bake, uncovered, in the preheated oven for 15 minutes, or until fish flakes with a fork. Serve topped with sliced avocado and sour cream.