Ingredients:
1 lb. red skin or Yukon Gold potatoes, thinly sliced
1 T. vegetable or olive oil
1/2 tsp. salt
15 oz. can diced tomatoes, preferably fire-roasted
1 large clove garlic, peeled and cut into a few pieces
1/3 cup cilantro, loosely packed, chopped
1/4 cup sliced, pickled jalapenos
1 T. jalapeno pickling juice (from the jar or can the jalapenos were packed in)
1 lb. skinless fish filets, about 3/4 to 1-inch thick *
* Mahi mahi, tilapia, or other types of mild white fish will work well.
Directions:
Preheat oven to 400 degrees.
Place the potato slices in an 8x8-inch baking dish. Drizzle the oil over the potatoes and sprinkle them with the salt. Toss the potatoes to coat them evenly and spread them in an even layer. Cover the dish with plastic wrap and poke a few holes in it. Microwave on high heat (100% power) until the potatoes are nearly tender, about 4 to 5 minutes.
While the potatoes cook, place the tomatoes with their juices, garlic, cilantro, jalapeno slices, and jalapeno juice into a blender or food processor. Puree until nearly smooth, leaving just a little bit of texture.
Lay the fish filets over the cooked potatoes.
Pour the tomato mixture over the fish and potatoes.
Bake for 15 to 20 minutes, until the fish flakes when pressed firmly.
Serve immediately.
Serves 4.
