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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