Mofongo de Pescado con Salsa de Limón

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky fish fillets baked in a citrusy herb crust, served with a creamy mofongo base and a bright lemon-cilantro sauce. This Puerto Rican-inspired seafood recipe, ready in about 60 minutes, pairs cod fillets, lemon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 Puerto Rican cuisine 490 cal/serving

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Ingredients

1 lb cod fillets
1, zested and juiced lemon
2 tbsp olive oil
2 cloves, minced garlic
1/2 tsp paprika
1 tbsp, chopped dill
3 medium green plantains
1/4 cup heavy cream
1/4 cup, grated parmesan cheese
2 tbsp, chopped cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Place cod fillets on a baking sheet lined with parchment paper. Mix lemon zest, lemon juice, 1 tbsp olive oil, minced garlic, paprika, dill, salt, and black pepper in a small bowl. Brush this mixture over the cod and bake for 12-15 minutes until fish flakes easily with a fork.
Step 2: While fish cooks, peel and slice green plantains into 1-inch pieces. Place in a single layer on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until golden and tender.
Step 3: Mash roasted plantains with a fork until smooth. Stir in heavy cream, parmesan cheese, and 1 tbsp chopped cilantro. Heat over low heat for 2-3 minutes until creamy and well combined, stirring constantly.
Step 4: Once fish is done, remove from oven. Spoon the mofongo mixture onto plates, top with the baked cod, and drizzle with the remaining lemon juice. Garnish with remaining chopped cilantro.