Jalapeno-Baked Fish with Roasted Tomatoes & Potatoes

Jalapeno-Baked Fish with Roasted Tomatoes & Potatoes

Serves 4.

This is a fantastic recipe. It's easy to prepare, cooks quickly, and pleases the crowd! The spicy, flavorful tomato mixture complements the mild fish perfectly. We licked the serving dish clean!

Source: The Way The Cookie Crumbles

4 medium (1 lb.) red-skin boiling or Yukon Gold potatoes, sliced 1/4" thick

1 T. olive oil

salt

1 (15-0z) can diced tomatoes, with juice OR 3 fresh vine-ripened tomatoes, chopped

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 jalapenos

1 T. jalapeno pickling juice

4 (4- to 5-oz. each) skinless fish fillets, such as tilapia

Preheat oven to 400 degrees. Scoop the sliced potatoes into a microwaveable baking dish. Drizzle with olive oil, season with salt, and spread in an even layer. Cover with plastic wrap and poke a few vent holes in the top. Microwave on high for about 4-5 minutes, until potatoes are tender.

Meanwhile, in a food processor, blender, or using an immersion blender, puree the tomatoes (with their juice), garlic, cilantro, jalapenos, and pickling juice. Leave some texture.

Remove potatoes from microwave and lay fish fillets in a single layer over potatoes; season with salt and pepper. Pour the tomato mixture evenly over the fish.

Bake for 15-20 minutes, until the fish flakes easily. Serve each fish fillet with potatoes.