You may be used to tomato beans with eggs and bacon, but have you tried to put pollock with the beans and bake it all in the oven? Taste great!
Ingredients
servings
gpollack, diced
large tomatoes, sliced
large red pepper, sliced
tins of baked beans
Half a red chilli, finely chopped
bunch fresh parsley, roughly chopped
tspsalt
turns of a pepper grinder
tbsplow-fat soured cream
tortillas
Procedure
Preheat the oven to 180 degrees Celsius.
Dice the fish, slice the tomatoes and pepper and finely chop the chilli before mixing this with the tinned beans, roughly chopped parsley, salt and pepper in a bowl.
Pour this into an oven-proof dish and bake in the oven for around 20 minutes.
Serve with low-fat soured cream and warm tortillas. We recommend frying the tortillas for a few minutes in a frying pan to crisp them up.
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