Baked Sole Mexicana

luvcook'n's Note:

This is an excellent light fish dish. It is quick and easy.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 6 ounces sole or 6 ounces flounder fillets , patted dry
• 1 lime, juice of
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion , minced
• 3 garlic cloves , minced
• 1 (14 ounce) can peeled tomatoes , drained and chopped
• 1 bay leaf
• ½ teaspoon dried marjoram
• 3 fresh jalapeno peppers , seeded and minced
• ¼ cup chopped fresh parsley

Directions:

1. Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
2. Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
3. In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
4. Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
5. Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
6. Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
7. Sprinkle the remaining chopped parsley over the top and serve.

Reviews

[Debber]

Very tasty preparation! I used some crappie filets my brother dropped off; so not exactly "sole" but I sang while I cooked it, so hopefully I injected some "soul" into the dish! :rofl: Anyway....I made a few changes (besides the crappies), mainly I used some tomato sauce, as I don't buy canned peeled tomatoes--so didn't have any on hand; AND I skipped the jalapenos altogether--as I am majorly a wuss when it comes to "heat" in foods. Served this with CraftScout's Garlic Thyme Potato Tapas and Maven's Sangria--*ZWT 5 Mex-Tex for the Groovy GastroGnomes* We be back on the mini-bus and heading towards our next destination!