This recipe is from Slimming World Magazine March/April 2016
Serves 4
3½ syns per serving
400g can chopped tomatoes
6 level tbsp tomato salsa from a jar
½ tsp each chilli flakes and ground cumin
salt and freshly ground black pepper
4 thick, skinless, boneless cod fillets
25g corn tortillas, roughly crushed
25g reduced fat cheddar cheese, finely grated
Preheat the oven to 220ºC/Gas 7.
Tip the tomatoes into a sieve and drain for a few minutes then add to a bowl with the salsa, chilli flakes and cumin. Season and mix together.
Spoon the tomato mixture into a shallow baking dish and space the cod out on top. Mix together the tortillas and cheese and divide between the fillets. Season and bake for 18-20 minutes until the cod flakes easily.
Serve with rice or potatoes and veg or salad.
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