30 minutes
This flavorful dish marries tender fish fillets with the zesty kick of jalapeños and the comforting heartiness of potatoes. It’s a quick, straightforward recipe perfect for any night of the week.
Red-Skin Boiling Potatoes, sliced 1/4 inch thick
0 lb
tablespoons
to taste
Diced Tomatoes In Juice, canned
0 oz
Garlic Clove, peeled, cut in half
each
Cilantro, coarsely chopped
cups
Pickled Jalapeños, sliced
cups
Jalapeño Pickling Juice
tablespoons
Fish Fillets, skinless
0 oz
1. Preheat Oven and Prepare Potatoes
Preheat your oven to 400 degrees. Toss the sliced potatoes with oil and a pinch of salt in a microwaveable 8 × 8-inch baking dish. Cover with plastic wrap and microwave for about 4-5 minutes, until almost tender.
2. Blend Tomato Mixture
In a food processor or blender, blend the diced tomatoes in juice, garlic clove, cilantro, pickled jalapeños, and jalapeño pickling juice into a smooth sauce.
3. Assemble and Bake
Arrange fish fillets over the microwaved potatoes in the baking dish. Pour the tomato mixture over the fish and potatoes. Bake in the preheated oven for 15 to 20 minutes, until fish flakes easily with a fork.
4. Garnish and Serve
Garnish the baked dish with extra cilantro before serving.
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