Fish with Roasted Salsa and Potatoes

A refreshing 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?

– 4 medium (1 pound total) red skin potatoes, sliced 1/4 inch thick
– 4 4-5 ounce (1-1 1/4 pounds) skinless fish fillets (mahimahi, halibut, black cod, oh so affordable tilapia-in my case!)
– 1-16 ounce jarred salsa


Directions: 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.

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