I need every weekday meal to be exactly like this one.
First, it took only 20 minutes of actual effort. Sliced potatoes are softened in the microwave right in the baking dish. Meanwhile, I pureed a few other ingredients, mostly straight from cans, with my immersion blender. Then I laid some fish filets over the potatoes and poured the pureed sauce on top.
Second, it only bakes for 20 minutes. This was the perfect amount of time for me to empty the dishwasher, clean up the kitchen and unpack groceries.
Third, it’s nice and light, with lean white fish, vegetables, and just a small amount of oil to help the potatoes cook.
Fourth, and of course the only point that really matters, it was just so good. The fish, potatoes, and sauce were balanced nicely and the spice level was just right.
My favorite meals have all the ingredients jumbled together like this, protein and starch and vegetables. It’s especially nice on a weeknight so I don’t have to make side dishes as well. I haven’t found many fish recipes like that, so this is perfect – in every way, really.
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, sliced 1/8-inch thick
1 tablespoon vegetable or olive oil
1 (15-ounce) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About ¼ cup sliced canned pickled jalapenos
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick
1. Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ 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 until the potatoes are nearly tender, about 4 to 5 minutes.
2. 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.
3. Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
4. Slide the baking dish into the oven. Bake for 20 minutes, until the fish flakes when pressed firmly.
5. Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away.