Rick Bayless is a master of Mexican cuisine and one Chicago's most famous chefs. Frontera, Topolobampo, and XOCO, Rick Bayless' Chicago eateries, are packed every night with lines out the door! After my first dinner experience at Frontera, including the best mole and margarita I've ever tasted, I had to have a copy of his cookbook, Mexican Everyday.
In this book, I found many surprisingly easy recipes, including this one for Jalapeno Baked Fish with Roasted Tomatoes and Potatoes. His original recipe, baking mahimahi on top of a layer of sliced new potatoes, and covered with canned roasted tomatoes, pickled jalapenos, and jalapeno juice is simple enough, but Rick's simple, simple version is below. I have cooked it both ways and really why would you add the extra step of opening two vessels when you can open one jar of your favorite salsa?! 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
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
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.