Fish Fillets with Fresh Tomato Salsa
Ingredients
Potatoes
- 1 lb fingerling potatoes halved if necessary to make same size
- 1 teaspoon olive oil
- 1 teaspoon herbes de Provence
- ¼ teaspoon salt
Salsa
- 1 cup diced tomato
- 2 tablespoons diced shallot
- 2 cloves garlic finely chopped
- 2 tablespoons lemon juice
- ⅛ teaspoon salt
Fish
- 4 4 oz white fish fillets (mahimahi or cod)
- 2 teaspoons olive oil
- ½ teaspoon herbes de Provence
- ¼ teaspoon salt
Garnish
Instructions
- Heat oven to 425°F.
- Line 15 x 10 x 1-inch pan with foil.
- In large bowl, mix all potato ingredients; toss to coat.
- Spread in single layer on pan.
- Bake 20 to 25 minutes or until potatoes are tender when pierced with fork.
- Meanwhile, in medium bowl, mix all salsa ingredients; set aside.
- Rub fish with 1 teaspoon of the oil, ½ teaspoon herbes de Provence and ¼ teaspoon salt; set aside.
- In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat.
- Cook fish 4 to 5 minutes, or until it releases easily from pan.
- Turn; cook 4 to 5 minutes longer or until cooked to internal temperature of 145°F and fish flakes easily with fork.
- Divide potatoes and fish among 4 plates.
- Top each piece of fish with salsa and basil.
Notes & Wine Advice
If you are using a thinner fish like tilapia instead of cod or mahimahi, take care to reduce the cooking time by about half.
If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.
If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.