Jalapeno-Baked Fish with Tomatoes and Potatoes

Oh, Rick Bayless.  Once again, you’ve come up with an absolutely perfect recipe.  A recipe so tasty, I kind of wanted to eat it again for lunch the next day.  And dinner.  A recipe so tasty, I was very, very sad I halved it and didn’t get any leftovers.

And, Mr. Bayless, you made this meal so easy and so healthy.  With little more effort than slicing potatoes and processing tomatoes, peppers, and cilantro, the meal was ready to put in the oven.  Lean fish, vegetables, herbs, potatoes, and just a touch of oil–perfection.

Jalapeño-Baked Fish with Tomatoes and Potatoes

seen on The Way the Cookie Crumbles

originally from Rick Bayless, Mexican Everyday

Ingredients:

4 medium (1 lb. ) red-skin boiling or Yukon Gold potatoes, sliced 1/8-in. thick
1 TBSP vegetable or olive oil
salt, to taste
1 (15-oz.) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
1/3 c. (loosely packed) coarsely chopped cilantro, plus extra for garnish
 1/4 c. sliced canned pickled jalapeños
1 TBSP jalapeño pickling juice
4 skinless white fish fillets (1 1/4 lb. total), preferably one-in. thick

1 avocado, sliced for garnish

Directions:

1.  Preheat oven to 400 degrees Farenheit. 

2.  Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle with oil and sprinkle with 1/2 tsp. salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about four-five minutes.

3. Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapeños, and pickling juice. Process to a puree, leaving just a little texture.

4. Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.

5.. Slide the baking dish into the oven. Bake for 20 minutes, until the fish flakes when pressed firmly.

6.. Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro and garnish with avocado.  Serve immediately.

one year ago: Breakfast quinoa, a versatile favorite at our house.

two years ago: slow cooker pulled pork and classic cole slaw

three years ago: roasted salmon with shallot-grapefruit sauce