Fish & Shellfish



Fish a la Veracruzana | Print |
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Serves 4

  • 4 medium golden potatoes, sliced ¼-inch thick
  • 4 fish fillets (such as halibut, salmon, snapper or sea bass), 5 ounces each
  • 1 jar (16 ounces) Frontera Spanish Olive Salsa

Toss potatoes with 1 tablespoon olive oil and salt to taste in a 13 by 9-inch microwave-safe baking dish. Cover with plastic wrap.  Microwave on high until tender, about 10 minutes. Put fish over potatoes; top with salsa. Bake at 400 degrees until fish almost flakes, about 10 minutes. Sprinkle with cilantro. 

 

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