Chile-Baked Fish with Sweet Potatoes

Add oomph to white fish fillets with sweet potatos and chipotle chiles.

November 4, 2011

Serves: 4
Prep:  14min
Cook: 21min
Total: 35min

  • 2 medium sweet potatoes (1 lb total), peeled and sliced 1/4" thick
  • 1 tbsp vegetable oil
  • 1 1/4 tsp salt, divided
  • 1 can (14.5 oz) no-salt-added diced tomatoes (with juice)
  • 1 large clove garlic, halved
  • 1 canned chipotle chile pepper in adobo sauce, seeded (if desired) + 1 tsp of the adobo sauce
  • 1 tsp sugar
  • 4 skinless fish fillets (about 1 1/4 lb total), such as mahi mahi, 3/4"-1" thick
  • 2 tbsp chopped cilantro (optional)

1. Heat oven to 400°F.
2. Put potatoes in microwaveable 8" x 8" baking dish. Drizzle with oil and sprinkle with 1/2 teaspoon of the salt. Toss to coat and spread in even layer. Cover with plastic wrap and poke a few holes in it. Microwave on high until nearly tender, 6 to 8 minutes.
3. Combine tomatoes, garlic, pepper and sauce, sugar, and remaining 3/4 teaspoon salt in food processor. Process to a puree, leaving a little texture.
4. Lay fish in single layer over potatoes. Pour tomato mixture evenly over top. Bake until fish flakes when pressed firmly, 15 to 20 minutes. Serve sprinkled with cilantro, if desired.

Recipe Tips
Put this quick dish together hours in advance if you'd like. Remove from the refrigerator about half an hour before baking.

Nutritional Facts per serving
Calories     251.7 cal
Fat     4.7
Saturated fat     0.5
Cholesterol     103.5 mg
Sodium     968.8 mg
Carbohydrates     21.5 g
Total sugars     7 g
Dietary fiber     3.3 g
Protein     28.4



Courtesy of Rodale Healthy Recipe Finder.

Recipe use courtesy of Rick Bayless.