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Spiced Baked Fish with Avocado Salsa on baking mat

Spiced Baked Fish with Avocado Salsa

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


The next time you find a really good fish fillet like the monchong we enjoyed here, consider baking it with this scrumptious and quick spice rub and topping with avocado salsa. The spice rub adds flavor without overwhelming the fish, and the salsa makes it a company dinner. 



  • 1 pound monchong fillet (or similar fish such as halibut, flounder or snapper)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt, or to taste
  • 1 teaspoon honey
  • 2 teaspoons olive oil
  • 2 avocados, seeded, peeled, and diced
  • 1/3 cup fresh cilantro leaves, minced
  • 2 teaspoons apple cider vinegar 
  • 12 tablespoons fresh lemon juice
  • 34 tablespoons finely chopped red onion
  • pink sea salt to taste, about ½ teaspoon


  1. Place the monchong fillet on parchment or a silicone liner on a baking sheet, skin side up, if it has skin.
  2. In a small bowl, stir together garlic powder, smoked paprika, ground cumin, sea salt, honey, and olive oil. 
  3. Rub a little bit of the seasoning blend on the skin side of the monchong, then flip it over so that the flesh side of the fish is up. Rub the rest of the seasoning blend onto the fish. 
  4. Allow to marinate for 15 minutes, while the fish comes to room temperature and you preheat the oven to 350 degrees F. 
  5. Bake for 15-18 minutes, until the flesh flakes with a fork. The amount of time will depend on the thickness of your fillet and how soft you want the inside to be. 
  6. To make the salsa while the fish is baking, in a small bowl combine avocado, cilantro, apple cider vinegar, lemon juice, red onion, and salt to taste.
  7. Remove the pan from the oven and transfer the fish to a platter or serve from the baking pan (our lazy preference).
  8. Top the monchong with avocado salsa and garnish with extra cilantro. Serve with brown rice or quinoa. 


Bringing the fish to room temperature before baking will ensure that the fish will bake evenly.

Thanks for the recipe inspiration from this site

Keywords: spiced baked fish, baked monchong, fish with avocado salsa, fish with spice rub, gluten-free baked fish, dairy-free recipe