Chris Pedone and Steve Mayer
Lifelong outdoorsmen with a passion for hunting, fishing and appreciation of nature and all things right with the world when you get out in it.
We are hunter-gatherers, and we like to Eat. (Never trust a skinny cook).

Baked Fish Extraordinaire

An awesome fish recipe with bacon. Oh yeah bacon. Isn’t it great.
Any type of white-meat fish may be used in this recipe. You can use halibut, cod, salt water bass, fresh water bass, trout, pan fish, or even swai and tilapia from the store. Once again this recipe is adaptable. If you can’t find fresh pico de gallo, try some other salsa mix. If you don’t have fresh parmigiano reggiano, use some grated parmesan. If you really want to go over the top add about a half of a pound of crab meat!  Have fun with this recipe and share your catch with family and friends. Game On! Preparation is Easy in 15-20 minutes. Feeds six people.


  • 5-6 strips of bacon
  • 2 ½ – 3 pounds fish fillets
  • Salt
  • Pepper
  • 1 cup pico de gallo (fresh salsa), drained
  • ½ cup sour cream
  • 1 cup grated sharp cheddar cheese
  • ½ cup chopped parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup corn chips crunched up into ½ inch pieces (we used Doritos Cool Ranch, mmm good)
  • ½ cup grated parmesano reggianno cheese
  • Paprika

Pre-heat the oven to 400 degrees F.
Spray a 9 X 13 inch glass baking pan with cooking spray.
Lay the bacon so that it covers the bottom of the pan evenly. (Cut it to fit)
Pre-cook the bacon in the oven for about 10 minutes, then remove the pan and allow to cool for a few minutes.
Rinse the fillets in cold water and pat dry. Season both sides of the fish with salt and pepper.
Lay the fillets over the bacon in the pan. You may need to go two to three layers deep on the fillets depending on the size.
In a medium sized bowl, add the pico de gallo, sour cream, cheese, parsley, lemon juice, garlic powder and onion powder.
Stir together until well mixed into a colorful sauce.
Spoon this mixture over the fish, and even out.
Add the corn chip pieces over the sauce and sprinkle the grated parmesano reggiano cheese on the top.
Dust lightly with some paprika and you are ready to bake!
Bake, uncovered, in the 400 degree F oven 20 to 30 minutes or until fish is tender. Try cutting it with a sharp knife. It should be tender and cut easily.
Remove from the oven and let it rest for about five minutes. Cut into portions and serve.
This dish goes well with some fried potatoes and a mixed salad.
Pair with a fine wine from the “white meat fish” selections at wildgamewine.comand enjoy an extraordinary meal!

Click here to download a printable recipe card for this dish.