Fish with Roasted Salsa and Potatoes


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

Ingredients:
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 minutesLay 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.

Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.

This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).

You'll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.

You'll learn how to create a FUN relationship with food that will increase your energy and performance and decrease disease and lethargy.

And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free! 

Here's what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:

“Who knew nutrition could be so fun?  Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”

Share this Post!
rp_Final-Headers-01-crop-600x171.png