Mexican Fish

One of  my friends was giving away food as unfortunately her freezer had broken and everything was defrosting.  She gave us some white fish fillets.  They are the kind of ones that you find frozen at a reasonable price in places like supermarkets.  I don’t usually buy them as in the past I have found that they shrink a lot and don’t taste of much. I wasn’t going to pass up on some free food, though.

We therefore decided to switch the taste up with what we had in the cupboard.  I haven’t put any exact amounts as it will depend on how many fish that you are covering and how thick that you want the coating.  I was minimal with mine as I am trying to reduce my calories and make my ingredients last.

Ingredients

Defrosted fish

Tomato puree

Tomato sauce

Fajita seasoning (follow link to home made recipe)

2 slices of bread (was enough for 3 fish)

Parmesan or other hard cheese

Garlic powder

salt

Method

1. In a cup put a large squeeze of tomato puree, a large squeeze of tomato sauce, the garlic powder (I put 1 tsp), 3 tsp of fajita seasoning and a large pinch of salt.   Quantities can vary depending how thick that you want to tomato covering and how strong a Mexican taste. Stir
2. Grate or whiz some bread crumbs out of a couple of slices or more of bread.
3. Toss in some grated parmesan or hard cheese. Mix. I put in a small amount as we are coming to the end of the year and there is not a lot of my annual food budget left and so I am trying to make things last.
4. Put the fish on a plate and cover the top of the fish in the tomato mixture.  Save half of the mixture for the other side.
5. Cover with the bread crumb mixture.
6. Turn or place in a the greased container that you are going to cook the fish in and repeat on the other side.
7. These can be cooked in an oven at 180C.  We cooked them in an air fryer for 9 to 10 minutes at 180C and checked with a meat thermometer to make sure that the fish was ready. (The fish was actually cooked after 8 minutes but we gave it a bit longer to crisp up the bread crumbs).
8. Serve.

If I was doing this when entertaining I would present it with slices of lime, and serve with a Mexican rice, and sliced peppers, mini roast tomatoes, and sliced onions.  We will definitely be making this again as it was easy to make with what we always have in the store cupboard and fridge.