Jalapeno-Baked fish with Roasted Tomatoes and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 lb peeled, sliced Yukon Gold potatoes1/2 T extra virgin olive oil1/4 t ground sea salt1 c canned, diced tomatoes (no salt added)2 cloves garlic1/4 cup loosely packed cilantro1/4 cup sliced jalapenos (jar/can) w/juice~12 oz skinless whitefish filets, such as tilapialime wedges and extra cilantro, for serving (not included)
Preheat oven to 400F. Place the potato slices in a microwave-safe dish. Season with salt and drizzle with olive oil; toss to coat. Cover with plastic wrap and poke a few holes in it. Microwave on high power for 4 minutes or until almost tender.
At this point you can transfer the potatoes to individual gratin dishes or skillets, or just keep them in the same dish, assuming it's oven-safe. Layer the fish over the potatoes.
Combine the tomatoes, garlic, cilantro, peppers, and pickling juice in a blender and process until nearly pureed, leaving a bit of texture. Pour the sauce over the fish. Bake for 15-20 minutes, or until fish flakes easily with a fork. Serve garnished with lime wedges and extra cilantro.
Number of Servings: 2
Recipe submitted by SparkPeople user MSPAULAK01.
At this point you can transfer the potatoes to individual gratin dishes or skillets, or just keep them in the same dish, assuming it's oven-safe. Layer the fish over the potatoes.
Combine the tomatoes, garlic, cilantro, peppers, and pickling juice in a blender and process until nearly pureed, leaving a bit of texture. Pour the sauce over the fish. Bake for 15-20 minutes, or until fish flakes easily with a fork. Serve garnished with lime wedges and extra cilantro.
Number of Servings: 2
Recipe submitted by SparkPeople user MSPAULAK01.
Nutritional Info Amount Per Serving
- Calories: 316.4
- Total Fat: 7.8 g
- Cholesterol: 68.6 mg
- Sodium: 504.1 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 3.6 g
- Protein: 37.8 g
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