A guest post by Elizabeth Thomas
Gluten-free/dairy-free/nut free. Rick Bayless is a master of Mexican cuisine and one Chicago’s most famous chefs. Frontera, Topolobampo, and XOCO, Rick Bayless’ Chicago eateries, are packed every night with lines out the door! After my first dinner experience at Frontera, including the best mole and margarita I’ve ever tasted, I had to have a copy of his cookbook, Mexican Everyday.
BAKED FISH WITH ROASTED SALSA AND POTATOES
Directions: Preheat oven to 400 degrees. Scoop sliced potatoes into a microwaveable 8 x 8 inch baking dish. Drizzle olive oil and sprinkle with salt. Toss to coat, then spread the potatoes in an even layer. Microwave on high until the potatoes are tender, about 4 to 5 minutesLay the fish fillets in a single layer over the potatoes. Pour salsa over top of fish and potatoes. Bake for 15 -10 minutes, until the fish flakes. Serve with potatoes and salsa.