Baked Sole Mexicana
This is an excellent light fish dish. It is quick and easy.
INGREDIENTS
Nutrition- 6
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 2tablespoons olive oil
- 1
- 3
- 1
- 1
- 1⁄2teaspoon dried marjoram
- 3fresh jalapeno peppers, seeded and minced
- 1⁄4cup chopped fresh parsley
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DIRECTIONS
- Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
- 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.
- In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
- Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
- Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
- Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
- Sprinkle the remaining chopped parsley over the top and serve.
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