Jalapeno-Baked Fish With Roasted Tomatoes And Potatoes

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Washington Post


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4 medium (1 pound) red skin boiling or Yukon Gold potatoes, sliced 1/4 inch thick

1 tablespoon jalapeño chili pepper pickling juice

2 tablespoons vegetable or olive oil

1/2 teaspoon salt

1 can (14.5 ounces) diced tomatoes (preferably fire-roasted), including their juice

1 large clove garlic, cut in half

1/3 cup coarsely chopped cilantro, plus extra for garnish

1/4 cup sliced, pickled jalapeño chili peppers

4 to (1 to 1/1/4 pounds) skinless fish fillets, such as mahi-mahi, halibut, grouper, snapper, black cod or striped bass, preferably 3/4 to 1 inch thick, patted dry

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