Name: Enchilada Baked Cod with Lime Crema
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican-inspired cuisine
Ingredients: 1.5 lb cod fillets (skinless, about 4 fillets); 1.5 cup red enchilada sauce (canned or homemade); 2 pcs garlic (cloves, minced); 1 tsp cumin (ground); 1 tsp chili powder; 0.5 tsp onion powder; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste); 1 tbsp olive oil; 0.5 cup sour cream or mexican crema; 1 pcs lime (juiced); 1 tbsp cilantro (fresh, chopped); 0.125 tsp salt; 0.25 cup cilantro (fresh, chopped); 0.25 cup cotija cheese (crumbled (optional)); lime wedges (for serving)

A close-up, top-down view of a baking dish holding two large, baked cod fillets, generously coated in a deep red enchilada sauce. White lime crema is drizzled in elegant swirls over the fish, adorned with an abundance of fresh, bright green cilantro leaves and scattered crumbles of white cotija cheese. The fish looks moist and flaky, showcasing the rich colors and textures of the dish, ready to be

Imagine succulent cod fillets, bathed in a vibrant, spiced enchilada sauce, emerging from your oven perfectly flaky and bursting with flavor. This "Enchilada Baked Cod with Lime Crema" recipe masterfully marries the delicate texture of white fish with the bold, earthy notes characteristic of traditional Mexican-inspired cuisine. Historically, baking fish has been a go-to method for its ease and ability to lock in moisture, and this dish elevates that simplicity by introducing the rich, chili-forward profile of enchilada sauce. We're talking smoky anchos, bright guajillos, and a complex blend of spices like cumin and garlic, creating a deeply satisfying base that infuses every bite of the fish. What truly sets this recipe apart, however, is the bright counterpoint of a homemade lime crema. This creamy, tangy topping cuts through the richness of the enchilada sauce, adding a refreshing zest that dances on the palate. Garnished with fresh, verdant cilantro and perhaps a sprinkle of crumbled cotija cheese, this dish transforms everyday baked cod into a an exciting culinary adventure. It's an ideal choice for a healthy weeknight dinner, yet elegant enough for entertaining, proving that sophisticated flavors don't require complex techniques. Embrace the art of baked fish and discover how easily you can create a truly memorable meal that will have everyone asking for seconds. Plus, the minimal cleanup of a single baking dish makes it even more appealing!

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4

Instructions

Prepare Cod

1Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil.
2Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.

Assemble & Bake

1In a medium bowl, combine the enchilada sauce, minced garlic, ground cumin, chili powder, and onion powder. Stir well to combine.
2Pour about half of the enchilada sauce mixture into the prepared baking dish, spreading it evenly across the bottom.
3Place the seasoned cod fillets over the sauce in the baking dish, ensuring they are in an even layer. Pour the remaining enchilada sauce over the top of the cod, making sure each fillet is well coated.
4Bake for 18-25 minutes, or until the fish is opaque throughout and flakes easily with a fork. Cooking time will vary depending on the thickness of your fillets.

Make Lime Crema & Serve

1While the cod bakes, prepare the lime crema: In a small bowl, whisk together the sour cream (or Mexican crema), fresh lime juice, and chopped cilantro. Season with a pinch of salt to taste.
2Once the cod is cooked, remove the baking dish from the oven. Drizzle generously with the prepared lime crema. Garnish with fresh chopped cilantro and crumbled cotija cheese, if using.
3Serve immediately with lime wedges on the side. This dish pairs wonderfully with rice, warm tortillas, or a simple green salad.

Instructions

Prepare Cod

1Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil.
2Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.

Assemble & Bake

1In a medium bowl, combine the enchilada sauce, minced garlic, ground cumin, chili powder, and onion powder. Stir well to combine.
2Pour about half of the enchilada sauce mixture into the prepared baking dish, spreading it evenly across the bottom.
3Place the seasoned cod fillets over the sauce in the baking dish, ensuring they are in an even layer. Pour the remaining enchilada sauce over the top of the cod, making sure each fillet is well coated.
4Bake for 18-25 minutes, or until the fish is opaque throughout and flakes easily with a fork. Cooking time will vary depending on the thickness of your fillets.

Make Lime Crema & Serve

1While the cod bakes, prepare the lime crema: In a small bowl, whisk together the sour cream (or Mexican crema), fresh lime juice, and chopped cilantro. Season with a pinch of salt to taste.
2Once the cod is cooked, remove the baking dish from the oven. Drizzle generously with the prepared lime crema. Garnish with fresh chopped cilantro and crumbled cotija cheese, if using.
3Serve immediately with lime wedges on the side. This dish pairs wonderfully with rice, warm tortillas, or a simple green salad.

Nutrition Information

Calories: 280 kcal
Protein: 35 g
Fat: 10 g
Carbs: 12 g

Nutrient	Per serving
Calories	280 kcal
Protein	35 g
Fat	10 g
Carbs	12 g

Tips

Ensure your cod fillets are uniform in thickness for even baking; consider folding thinner ends under if needed.
Overcooking fish can make it dry. Check for doneness by gently flaking the thickest part with a fork; it should be opaque.
For an added flavor boost, warm corn tortillas alongside for easy fish tacos, or serve over a bed of fluffy cilantro-lime rice.