1 pound Alaskan cod fillets
1 12 ounce carton H-E-B Great Catch™ seafood queso with shrimp
* ground black pepper
1 pound white potatoes
1 14 1/2 ounce can crushed tomatoes
1 to 2 tablespoons Los Chileros red and green salsa mix, according to taste
Heat oven to 450 degrees. Spray a 7 x 11-inch baking dish with non-stick spray. Season fillets on both sides with salt and pepper and set aside.
Scrub potatoes, then place in a microwave-safe baking dish. Prick potatoes several times with a fork or edge of a knife. Microwave on High power 5 to 7 minutes or until tender.
Meanwhile, pour tomatoes and salsa mix into a 2-quart saucepan; bring to a boil. Stir in seafood queso and blend well. Set aside.
Cut potatoes into 1/4-inch thick slices. Lay potatoes in bottom of baking dish; overlap as needed to arrange in 1 layer. Season with salt and pepper. Spread 1 cup tomato-queso mixture over potatoes. Lay fish over top; spread evenly with remaining tomato-queso mixture to completely cover fish.
Bake 15 minutes, uncovered, or until fish turns from clear to opaque (white) and just begins to flake when tested with a fork.
No Nutritional Information Available