Jalapeño-baked fish with roasted tomatoes and potatoes (Pescado horneado al jalapeño) from Food & Wine Best of the Best, Volume 9 (2006): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

  • potatoes
  • medium fish fillets e.g. striped bass / sea bass / snapper
  • Show all ingredients...

  • EYB Comments

    Mahimahi, halibut, black cod and striped bass are all good here. Sweet potatoes can be substituted for the potatoes. Tomatillo salsa or tomato salsa could substitute for the tomato mixture. Sliced baby artichokes could substitute for half the potatoes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mahimahi, halibut, black cod and striped bass are all good here. Sweet potatoes can be substituted for the potatoes. Tomatillo salsa or tomato salsa could substitute for the tomato mixture. Sliced baby artichokes could substitute for half the potatoes.

  • Yildiz100 on April 01, 2024

    Nice dish and very light. Boiled the potatoes and omitted cilantro.

  • breakthroughc on November 21, 2021

    This is a delicious and easy way to prepare fish. I was skeptical about microwaving the potatoes, but it works beautifully. The recipe works as written.

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