adapted from Rick Bayless "Mexican Everyday"

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2 pounds red skin boiling potatoes, sliced 1/4 inch thick

1 tablespoon olive oil

1 28oz. can fire roasted diced tomatoes in juice

3 garlic cloves, peeled

1/2 cup cilantro

1/4 cup sliced canned picked jalapenos

1 tablespoon jalapeno pickling juice

1 1/4 pounds skinless fish fillets  (I used halibut)

Turn on the oven to 400 degrees.  Scoop the sliced potatoes into a microwaveable baking dish.  Drizzle on the oil and sprinkle with salt.  Toss to coat.  Then spread the potatoes in an even layer.  Cover with plastic wrap and poke a hole in the top.  Microwave until the potatoes are nearly tender, about 4 to 5 minutes.

In a food processor, combine the tomatoes with their juice, garlic, cilantro, jalapenos and pickling juice.  Process to a puree, leaving just a little texture.  

Lay the fish fillets in a single layer over the potatoes.  Pour the tomato mixture evenly over the fish and potatoes.  Slide the baking dish into the oven.  Bake for 20 minutes, until the fish flakes when pressed firmly.

Scoop a portion of fish, potatoes, and sauce onto each dinner plate.  Sprinkle with cilantro and serve.