Jalapeno-Baked Fish With Roasted Tomatoes and Potatoes 4.000

Christopher Hirsheimer

Sep 6, 2006

Fish, potatoes and a lively sauce combine for a hearty and fast dinner. If you need to save even more time (and want one less pan to clean), omit the step of searing the fish. The quick sear, however, does add flavor. Serve with steamed green beans.

Servings: 4
  • 4 medium (16 ounces) red skin boiling or Yukon Gold potatoes, sliced 1/4 inch thick
  • 1 tablespoon jalapeño chili pepper pickling juice
  • 2 tablespoons vegetable or olive oil
  • 1/2 teaspoon salt
  • 1 can (14 ounces) diced tomatoes (preferably fire-roasted), including their juice
  • 1 large clove garlic, cut in half
  • 1/3 cup coarsely chopped cilantro, plus extra for garnish
  • 1/4 cup sliced, pickled jalapeño chili peppers
  • 1 tablespoon jalapeño chili pepper pickling juice
  • 4 (1 to 1/1/4 pounds) skinless fish fillets, such as mahi-mahi, halibut, grouper, snapper, black cod or striped bass, preferably 3/4 to 1 inch thick, patted dry


Preheat the oven to 400 degrees.

In a microwaveable 8-by-8-inch baking dish, toss together the potatoes, 1 tablespoon of the oil and the salt, and spread out evenly. Cover the dish with plastic wrap and poke a few holes in the top. Microwave on high (100 percent power) until the potatoes are nearly tender, about 4 to 5 minutes.

Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapeno chili peppers and the tablespoon of pickling juice. Process with a few quick pulses until well combined but not quite smooth.

In a large skillet over medium-high heat, heat the remaining tablespoon of oil and quickly sear the fillets on both sides, about 15 seconds per side. Remove from the hot pan and set aside.

When the potatoes have finished cooking, place the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes. Bake for 15 to 20 minutes, or until the fish can be flaked easily with a fork.

Divide among individual plates and garnish with cilantro. Serve hot.

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Recipe Source

Recipe by Rick Bayless, adapted from "Best of the Best, the Best Recipes From the 25 Best Cookbooks of the Year" (Food & Wine Books, 2006, $29.95).

Tested by Jane Touzalin.

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