Spoon salsa verde over the fillets, such that they are completely covered. Firm white fleshed fish is used which is forgiving of overcooking, so no stress there. From A Taste of Old Cuba. https://www.seasonsandsuppers.ca/salsa-verde-tilapia-fresh-salsa One of my favorite pairings with salsa verde is nopales and potatoes. This easy Salsa Verde Fish recipe, is cooked in foil, so just ball it up and dispose of it once the fish is gone. Now bake the whole lot on a high shelf of the oven for about 30 minutes, by which time the fish will be cooked and the potatoes golden brown. Green sauce has many variants, but there are two major types of salsa verde: the European sauce (used in Germany, Spain, France and Italy) and the American sauce (based on the Mexican cuisine).As for the Spanish sauce, it tends to be used to accompany fish (usually hake or monkfish), but it is also a perfect sauce for clams or squids, as well as for some vegetables such as mushrooms or potatoes. It’s a one-pot meal with only four ingredients – pork, Yukon Gold potatoes, cooked nopales, and two cans of mild salsa verde. this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. The salsa and fish juices trapped on the packet, make a flavorful sauce, which also ensure dinner will be moist and juicy . Bring the salsa verde to a boil in a saucepan or small frying pan in which the fish fits as snugly as possible. Cook on low until chicken is tender, 5 to 6 hours. Then brush them lightly with the olive oil, season once more and sprinkle the cheese over. Stir to evenly combine. Next spoon the salsa verde all over and arrange the rest of the potato slices over, overlapping them slightly. As soon as the salsa boils, lower the heat as much as possible and add the fish fillets. These Chile Verde Tacos with Nopales and Potatoes are made with canned salsa verde. 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