Jalapeno-Baked fish with Roasted Tomatoes and Potatoes

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.