Pat fillets dry with a paper towel. Season fillets on both sides with salt and pepper.
Heat oil in a large nonstick or cast-iron skillet over medium heat. Add onions; cook for 3 minutes, or until translucent and fragrant. Add garlic; cook for 1 minute, constantly stirring to avoid burning.
Add Clamato®, evaporated milk, cornstarch, lime juice, and lime zest; mix to combine. Cook for 5 - 6 minutes, frequently stirring, until sauce thickens a little. Place fish fillets over the sauce.
Bake for 15 - 20 minutes, or until fish flakes easily when tested with a fork.
Sprinkle with red pepper flakes and chopped parsley (if using). Serve immediately with your favorite side dish, such as rice or mashed potatoes , or cauliflower rice.
Notes
STORE cooled leftover fillets in an airtight container. Keep in the refrigerator for up to 3 days.REHEAT: Arrange the fillets in a baking dish and cover them with foil. Bake for 8-10 minutes, or until heated through. The fish’s texture may be less moist after storing and reheating.If you’re using a meat thermometer, insert it sideways into the thickest part of the fillet. The temperature should be 145°F.MORE FISH RECIPES YOU'LL LOVE:
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