Wednesday, April 18, 2012

Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes

In Bayless' Mexican Everyday, the intro to this recipe reads "This is one of the simplest, tastiest, come-back-to-it-often dishes I know."  After reading those words and looking at the gorgeous picture in the book I knew this was one of the first Bayless meals I had to make.  When a Top Chef Master speaks I listen.

This recipe is super duper easy.  All you have to do is slice up some potatoes and then whip up a quick sauce of fire roasted tomatoes, pickled jalapenos and their juice, and some garlic and cilantro.  Pour that sauce over the fish and the sliced potatoes and slide the whole thing right into the oven.  If you're looking for something a little faster Bayless says that you can even use a jarred salsa in place of the sauce (I would go with one that had some heat to it).  Doesn't get much easier than that!

The end result is a very nicely spiced dish.  The jalapeno really comes through.  I think this is a light and very pleasant meal that is filling yet healthy.  I can see why Rick says this is a "come-back-to-it-often dish".   

Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes
Pescado Horneado al Jalapeno
Adapted from Mexican Everday
by Rick Bayless
Serves 4

4 medium (1 pound total) red-skin boiling or Yukon Gold Potatoes, sliced 1/4 inch thick
1 tablespoon vegetable or olive oil
One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
1 large garlic clove, peeled and cut in half
1/3 cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About 1/4 cup sliced canned pickled jalapenos (you can seed and slice whole pickled jalapenos or buy slices)
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1-1-1/4 pounds total) skinless fish fillets (mahimahi, halibut, black cod and striped bass are all good here), preferably 3/4 to 1 inch thick

Note: I used cod 
Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8x8 inch baking dish.  Drizzle on the oil and sprinkle with 1/2 teaspoon salt.  Toss to coat, then spread the potatoes in an even layer.  Cover with plastic wrap and poke a couple of holes in the top.  Microwave on high (100%) until the potatoes are nearly tender, about 4-5 minutes.

Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos and pickling juice.  Process to a puree, leaving just a little texture.

Lay the fish fillets in a single layer over the potatoes.  Pour the tomato mixture evenly over the fish and potatoes.

Slide the baking dish into the oven.  Bake for 15 - 20 minutes, until the fish flakes when pressed firmly.

Scoop a portion of the fish-potatoes-sauce onto each dinner plate, sprinkle with cilantro and serve right away.

Theme: Sauces and Salsas


  1. Mmmmmm - a little heat on the fish for fun! You will make me a Bayless convert yet.

  2. This looks really good. Simple, fresh and delicious.

    Rick Bayless is a great chef. I got to tell you his classic Mexican margarita rocks- so do all his other dishes but, I make his margaritas often.


  3. Lately I've been loving meals that are just plain good. Minimal fuss. No theatrics. Just tasty. This definitely sounds like one of those!

  4. Wow, this looks really delicious! A simple yet elegant meal!

  5. Beautiful! And I love the cast iron serving dish too. Looks great! I am a big fan of jalapeno... ☺

  6. Nice and quick and easy... looks like a delicious meal!

  7. Still coveting your cast iron serving dish! ;-) This looks fabulous--I love simple and delicious dinners like this. ;-)

  8. I am a big fan of one dish meals especially when they are packed with flavor like this one! I have that cookbook but must have skipped over this recipe a 100x - big mistake. You won my giveaway - congrats! I e-mailed you.

  9. Great fast & easy recipe, Kim. Will have to remember this one when we have fish in the freezer.
    Sorry if this posts twice. Spazzing out today :-)

  10. I agree when a Top Chef speak we listen. This looks amazing, comfort food at it's best!! thanks for sharing!

  11. Tasty, easy dish, Kim. Love it. I've always loved Bayless...

  12. Sounds great except for the fish part, lol. Maybe I could use a thin chicken cutlet.

  13. CONGRATULATIONS on being selected as a Blog of Note! I'm glad I found your site - keep up the great work!!

    Common Cents

  14. You had me at jalapeƱo! This looks so good. I will be adding it to my list of dishes to try. Your cast iron serving dish is too cute. :)

  15. Love the pictures and the fish looks and sounds amazing,Kim! The flavors are wonderful!

  16. Hi there, this is a really nice post about fish/seafood. It would be great if you linked to it in my Food on Friday series. This week it is about all things fishy and seafoody. Food on Friday

  17. Thanks for the update you have nicely covered this topic. keep it up


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