Jalapeno-Baked fish with Roasted Tomatoes and Potatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Jalapeno-Baked fish with Roasted Tomatoes and Potatoes calories by ingredient


Cara's Craving blog recipe Cara's Craving blog recipe
Number of Servings: 2


    1/2 lb peeled, sliced Yukon Gold potatoes
    1/2 T extra virgin olive oil
    1/4 t ground sea salt
    1 c canned, diced tomatoes (no salt added)
    2 cloves garlic
    1/4 cup loosely packed cilantro
    1/4 cup sliced jalapenos (jar/can) w/juice
    ~12 oz skinless whitefish filets, such as tilapia
    lime 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.

TAGS:  Fish |