Rick's Poblano Baked Fish Fillets
Chef Rick Bayless uses salsa to spice up baked fish fillets.
- Servings: 4
Source: Martha Stewart Living, August 2002
- 1 tablespoon olive oil, plus more for baking pan
- 1/2 teaspoon coarse salt, plus more for blanching
- 4 medium-large Yukon gold or baking potatoes (about 1 1/2 pounds), scrubbed and sliced 1/4 inch thick
- 4 five- to six-ounce boneless, skinless fish fillets (halibut, snapper, grouper, mahi-mahi, or sea bass)
- 2 cups Rick's Roasted Poblano-Tomato Salsa Rick's Roasted Poblano-Tomato Salsa
- Chopped fresh cilantro, for garnish
Preheat oven to 400 degrees. Lightly coat a 9-by-13-inch baking pan with oil; set aside. Bring a large saucepan of heavily salted water to a boil. Add sliced potatoes, and blanch until nearly tender. Meanwhile, place 1 tablespoon oil in a medium bowl. Drain potatoes thoroughly, and add to bowl with oil; mix to coat. Spread potatoes in the prepared baking pan.
Arrange fish fillets over potatoes without allowing fillets to touch each other. Spoon salsa over the fillets and potatoes. Bake until fish is just done, 10 to 15 minutes. Sprinkle with cilantro, and serve immediately.