00 0 Reviews These baked fish fillets are quick-to-make with a Southwest flavor twist. 10 min Prep Time 20 min Total Time 4 servings Ingredients 1 to 1 1/4 pounds fresh or frozen perch, tilapia or orange roughy fillets1 cup finely crushed tortilla or corn chips1 teaspoon dried oregano leaves, crushed1/2 teaspoon garlic powder1/4 cup milk1 large Land O Lakes® Egg1 cup shredded Cheddar or Monterey Jack cheese1 (12-ounce) package torn romaine lettuce1 cup chunky salsa Directions 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. Recipe Tips Nutrition Facts (1 serving) Calories 380 Cholesterol 145mg Carbohydrates 19g Protein 42g Fat 15g Sodium 1280mg Dietary Fiber 4g Your Name: Your Email: Your Friend's Email: Page Name:
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