In Puerto Rico, the Dominican Republic, Barbados, and other parts of the Caribbean seafood is very popular. Each island has its own specialty dish and many include baked fish. Cod is a popular choice; it is versatile and can be baked, poached, or grilled.
1. Preheat oven to 400 °F.
2. To make dressing: In a small bowl, whisk together lime juice, olive oil, black pepper, and salt.
3. Prepare salsa: In a medium bowl, combine tomatoes, onions, and cilantro. Add dressing and toss.
4. Coat baking sheet with nonstick cooking spray.
5. Place fish portions on a baking sheet with about 1” of space between each piece.
6. Top each piece of fish with 1/3 cup (about 2 1/3 oz.) salsa.
7. Roast for 12-15 minutes. When done, fish will flake easily with a fork. Heat to an internal temperature of 145 °F for at least 15 seconds.
8. Serve 1 fillet topped with 1/3 cup salsa.
Critical Control Point: Hold at 140 °F.
CACFP Crediting Information:
1 fish fillet topped with 1/3 cup salsa provides 1 1/2 oz. equivalent meat and 1/4 cup vegetable.
Tilapia, halibut, or other white fish can be substituted for cod.
For a quantity recipe that yields 25 or 50 servings see: https://whatscooking.fns.usda.gov/quantity/child-nutrition-cnp/baked-cod-ol.