Mexican-style cod and potato stew

Description

The recipe won't take much time. In a bowl, mix together tomatoes, corn kernels, cumin, and chopped cilantro. Set aside. In a baking dish, combine potatoes, shallot, and olive oil. Season with salt and pepper, then spread into an even layer. Cover with a lid and microwave for 6 minutes. Arrange the cod fillets in a single layer around the edge of the dish, then place the potatoes on top. Season with salt and pepper. Spoon the tomato mixture into the center. Microwave until the cod is cooked through and the potatoes are tender, 9 to 10 minutes. Gently stir and serve hot, garnished with cilantro leaves.

Instructions