Fish With Roasted Tomatillos and Potatoes
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Ingredients
  • 2 6 oz. pieces of white fish – I used cod.
  • ½ cup of tomatillo sauce
  • ½ cup halved cherry tomatoes – more if you like.
  • 4 - 6 small Yukon gold potatoes – halved lengthwise.
  • 2 tablespoon of olive oil (one for the potatoes and one for the fish.)
  • salt and pepper to taste.
Instructions
  1. Wash and halve small potatoes – no need to peel – just remove any blemish spots.
  2. To a skillet add a tablespoon of olive oil.
  3. Add a tablespoon of water – this will help steam the potato.
  4. Place a tight fitting lid on the potatoes to hold in the steam.
  5. Sauté until soft, remove the lid for the last minute or two. The water will have evaporated and allow the oil to brown the potatoes.
  6. Add olive oil bottom of a heatproof dish.
  7. Add fish – be sure to salt and pepper.
  8. Add the tomatillo sauce.
  9. Add halved cherry tomatoes.
  10. Roast until fish flakes.
  11. Add crispy potatoes when ready to serve.
  12. Serve while hot.
Notes
You can double this recipe accordingly.
I used a firm white fish. I think it holds up to the strong tomatillo sauce and the roasting process, but feel free to use what you like.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/fish-with-roasted-tomatillos-and-potatoes/