40 minutes
A savory baked fish dish featuring the heat of jalapeños and the freshness of cilantro, combined with roasted tomatoes and potatoes.
Red-Skin Boiling Or Yukon Gold Potatoes, sliced
each
tablespoons
teaspoons
Diced Tomatoes In Juice, canned
0 oz
Garlic Clove, peeled, halved
each
Cilantro, coarsely chopped
cups
Pickled Jalapeños, sliced
cups
Pickling Juice From Jalapeños
tablespoons
Fish Fillets, skinless
0 oz
1. Preheat Oven and Prepare Potatoes
Preheat your oven to 400 degrees. Toss sliced potatoes in olive oil and season with salt. Arrange in a baking dish, cover with plastic wrap, and microwave for 4-5 minutes until nearly tender.
2. Prepare Tomato Mixture
In a food processor or blender, combine the diced tomatoes in juice, garlic clove, cilantro, pickled jalapeños, and pickling juice until a puree with a chunky texture is achieved.
3. Bake Fish and Potatoes
Lay the fish fillets over the microwaved potatoes in the baking dish. Pour the prepared tomato mixture evenly over the fish and potatoes. Bake for 15-20 minutes or until the fish flakes easily.
Comments (0)