The hubs and I really love fish. Like eat it at least twice a week in the summer, especially on the grill love it. It's not necessarily something I crave a lot of in the winter. I mean, when all I want is a nice, hot bowl of soup or some carb-heavy comfort food, fish is not the go-to dish (har har). However, I believe this could be the exception. Baked in the oven with potatoes, tomatoes, and jalapenos, this is everything I want a winter-fish dish to be: warm, hearty, and comforting.
Jalapeno Baked Fish with Roasted Tomatoes and Potatoes
from The Way the Cookie Crumbles
1 lb. (about 4) red-skinned or Yukon Gold potatoes
1 tbsp. olive oil
1 tsp. salt
1 15-oz. can diced tomatoes
1 large garlic clove, peeled and coarsely chopped
1/3 c. cilantro, chopped and loosely packed
2 tbsp. pickled jalapenos
2 - 4 filets of fish (white, we used tilapia)
Preheat the oven to 400 degrees. Wash the potatoes and slice them about 1/4 inch thick. The thicker you slice them the longer it will take for them to cook. Drizzle on the olive oil and sprinkle them with salt. Toss to coat in a baking dish, 8 x 8 or slightly larger. Cover with plastic wrap with some small holes poked in it and microwave for about five minutes, or until the potatoes are tender.
In a food processor or blender, combine the tomatoes (with their juice), garlic, cilantro, and jalapenos. Process to a puree, leaving as much texture as you prefer. Lay the fish filets over the potatoes and cover with the tomato mixture. Bake the entire dish for approximately 15 - 20 minutes, until the fish is flaky.
Be sure to lick your plate clean at the end of the night.
P.S. I just realized my pictures here stink. I will post the one decent one and try to remember to update them next time we make this.