- 4 medium-large (about 1 ½ pounds total) Yukon gold potatoes, sliced ¼ inch thick
- 1 tablespoon olive oil
- ½ teaspoon salt
- Four 5- to 6-ounce boneless skinless fish fillets (choose a fish that’s still moist when it’s cooked through, such as snapper, halibut, mahimahi or sea bass)
- 1 jar (16 ounces) Frontera Jalapeno Cilantro Salsa or Frontera Roasted Tomato Salsa
- A couple of tablespoons chopped fresh cilantro, for garnish
- Heat the oven to 400 degrees. In a 13x9-inch baking dish, mix the potatoes with the oil and salt until they are evenly coated. Cover with plastic wrap, turning back one corner of the plastic to allow steam to escape. Microwave on high, turning the dish occasionally, until the potatoes are almost tender, about 10 minutes. (If you don’t have a microwave oven at your disposal, simply blanch the potatoes in heavily salted boiling water until nearly tender; drain thoroughly, mix with the oil to coat and spread into a lightly oiled 13x9-inch baking dish).
- Arrange the fish fillets over the potatoes without allowing them to touch each other. Spoon the salsa over the fillets and potatoes to cover everything. Bake until the fish is just done (it will flake under firm pressure—use the back of a fork to press on it), 10 to 15 minutes. Sprinkle with the cilantro and carry to the table to dish up for your friends or family.