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 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.

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