jalapeno-baked fish with roasted tomatoes and potatoes

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.

One year ago: Red Velvet Cake comparison
Two years ago: Olive Oil Bread

Printer Friendly Recipe
Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes
(from Rick Bayless’s Mexican Everyday via Dinner and Dessert)

Serves 4

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.


  1. This is one of my favorites! Glad you enjoyed it too.

  2. jennifer says:

    I suppose chicken could be substituted?

  3. That looks awesome. I was just talking with a friend about Rick Bayless cookbooks and I may need one.

    I suppose par-boiling the potatoes would be fine for those of us without microwaves?

  4. Oh, what a perfect weekday meal! And your photos make it look so yummy. What kind of fish did you use? Tilapia?

  5. bridget says:

    jennifer – I’m not a big chicken-eater, to be honest. I suppose it would work, but you might need to increase the baking time.

    Stacy – Yes, I’m sure par-boiling would do the trick. I’m usually anti-microwave, so I considered it, but decided to stick with the easy route.

    Jill – I did use tilapia, yes.

  6. That looks absolutely delicious! Making me so hungry. I bet the flavors in that are awesome.

  7. Looks like we’ve got a new member of the Rick Bayless fan club! 🙂

  8. This looks wonderful – I love Mexican, and although this doesn’t seem overtly Mexican to me, it still looks pretty awesome. I’d have to make it sans fiance though – he’s not a spicy person 😛

  9. I love whole meals that cook together, too. Also, I should be eating more fish. Thanks for sharing.

  10. I need more recipes like this – healthy, one-dish, delish ones. I think I will be trying this soon – and thinking about more things I could do like this!

  11. I am passing along the Happy 101 Award to you, you can check it out here: http://pugsnotdrugs.wordpress.com/2010/02/13/if-youre-happy-and-you-know-it/. Share 10 things you love and 10 blogs you love and want to pass the award to!

  12. I was already planning on making fish this week, so luckily I saw your post before heading to the grocery store yesterday and I bought all the ingredients to make this 🙂 Looks easy and delish! Not to mention my husband and I are obsessed with Rick Bayless after watching him on Top Chef Masters. Thanks for sharing.

  13. I really do need to get more fish into my diet. This sounds perfect.

  14. I made this dish Saturday night and it was so yummy (and so easy – as you pointed out). I also don’t have a microwave, so I roasted the potatoes in the baking dish by themselves at 350 for 25 mins. I also used three fresh jalapenos instead of the pickled ones. It was spicy, definitely on the hot side, but amazing. I also added the sliced avocados and that helped balance the heat. I think I need to buy Rick’s cookbook now. Thanks for posting a great recipe!

  15. I LOVE LOVE fish with tomato sauce. I can’t explain it, but there’s something so awesome about the combination. I need all my meals to be like this too and maybe I’d lose a lot more weight! (Gained ten pounds, ugh.)

  16. Made this last night and LOVED it!

  17. I’ve made this recipe twice in the last week — it is so good, and so easy! It’s definitely going into regular rotation ’round these parts.

  18. Hi!
    Thank you soo much for posting this recipe. My husband wanted fish with jalapenos and i was looking for a recipe and i found yours. A very simple one to follow, i am definitely going to make it tonight. Thank you very much for taking time to post this.

  19. Alright. I adore this recipe. Precooking the potatoes? Awesome. In the baking dish? Genius. This recipe was on my list of “to try” meals before I stopped eating meat and I sort of don’t want to stop my carnivorous ways now. This is an awesome meal to cook after my 13 hour work days!

  20. Made this last night for my husbands birthday – all of his favorites in one easy dish! It was so good, I shared it on my blog – hope you don’t mind. it was awesome! Love your blog – I’m making your Crockpot Pulled Pork for the Super Bowl.

  21. I made this with a slight variation that would make Rick Bayless proud, because it was sensational. First I made garlic mashed Yukon Gold potatoes with chives mixed in.

    While potatoes were cooking I prepared the fish (used orange roughy) by laying in a glass baking dish, little EVOO and S&P. I then pureed a can of fire roasted diced tomatoes with 4 canned Chipotle peppers in adobo sauce, garlic clove and cilantro. Poured that ovet the fish and baked in a preheated 430 deg oven.

    So much flavor.. served over the mashed potatoes. I am making this again of Friday it was sooo good.

  22. Bruce says:

    Outstanding recipe. So easy, flavorful and healthy. The only thing I need to do next time is make sure the potatoes are more completely cooked before baking with the fish.

    Thanks Bridget!

  23. Bobi Pixley says:

    I enjoy Rick Bayless’ recipes very much. I made this recipe awhile ago and want to make it again soon. I agree with the postings saying to make sure the potatoes were cooked all the way through. The only change I will make to this recipe is to omit the “pickled” jalapeño peppers. I really didn’t care for the flavor mixed with the salsa. But that’s just me. I’m going to try it with a salsa verde sometime. The potatoes were so good with all the flavors of the salsa and fish cooked together.