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• 225g (8oz) 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 spoon (2 tablespoons) of the sauce
• 20cm (8") part baked pizza or bread base
• 55g (2oz) grated cheese
• 1 x 5ml spoon (1 teaspoon) dried mixed herbs
• salt and pepper


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

1. Spoon the beans and sauce over the pizza base, top with the Ash, cheese and mixed herbs. Season.
2. Bake for 20-25 minutes or until base is cooked.
3. Serve with a crisp green salad.

NUTRITIONAL VALUES PER PORTION (APPROX) 375 Kilocalories; 30g Protein; 11 g Fat; 40g Carbohydrate; 7g Fibre.

Serves 3

Mexican Coley Pizza


With Kind Permission The Sea Fish Industry Authority.



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