Mexican Coley Pizza

Posted in Recipes

Mexican Coley Pizza

 

 

 

 

 

 

 

Ingredients

225g (8 oz) coley or haddock fillets, fresh or defrosted, skinned and cubed
1 x 450g can Mexican chilli beans or taco beans, drained, reserving 2 x 15ml spoons (2 tablespoons) of the reserved sauce from beans
20cm (8″) part baked pizza or bread base
55g (2 oz) grated cheese
1 x 5 ml spoon (1 teaspoon) dried mixed herbs
salt and black pepper
fresh chopped parsley, to garnish

Serves 3

Method

Preheat the oven to 200°C / 400°F, Gas Mark 6

Spoon the beans and sauce over the pizza base, top with the fish, cheese and mixed herbs.  Season.

Bake for 20-25 minutes or until base is cooked

Serve with a crisp green salad.