A refreshing summer meal high in Omega 3 fatty acids!
A guest post by Elizabeth Thomas
For this recipe, I used tilapia, but any type of skinless fish filets would work with this dish. Not sure about salmon, but maybe with a mango salsa?
BAKED FISH WITH ROASTED SALSA AND POTATOES
4 medium (1 pound total) red skin potatoes, sliced 1/4 inch thick
1-16 ounce jarred salsa
Preheat oven to 400 degrees. Scoop sliced potatoes into a microwaveable 8 x 8 inch baking dish. Drizzle olive oil and sprinkle with salt. Toss to coat, then spread the potatoes in an even layer. Microwave on high until the potatoes are tender, about 4 to 5 minutes. Lay the fish fillets in a single layer over the potatoes. Pour salsa over top of fish and potatoes. Bake for 15 -10 minutes, until the fish flakes. Serve with potatoes and salsa.