These baked fish fillets are quick-to-make with a Southwest flavor twist.
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1 to 1 1/4 pounds fresh or frozen perch, tilapia or orange roughy fillets
1 cup finely crushed tortilla or corn chips
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 cup milk
1 large Land O Lakes® Egg
1 cup shredded Cheddar or Monterey Jack cheese
1 (12-ounce) package torn romaine lettuce
1 cup chunky salsa
Thaw fish fillets thoroughly, if frozen. Rinse; pat dry with paper towels.
Heat oven to 450°F. Lightly grease 11x7-inch glass baking dish; set aside.
Combine tortilla chips, oregano and garlic powder in 9-inch pie plate or baking pan.
Whisk milk and egg together in another 9-inch pie plate or baking pan. Dip fillets in milk mixture; then coat with tortilla chip mixture.
Place coated fish in prepared pan; sprinkle with remaining crushed tortilla chips. Bake 6-9 minutes or until fish flakes with fork. Sprinkle fillets with cheese; continue baking 2-3 minutes or until cheese is melted.
Place lettuce onto serving platter; top with fish fillets. Top fish with salsa.