Baked fish with Chorizo crust

(based on “The Hairy Dieters eat for life book”)
Serves 2
1 Garlic clove (s)
1 Lime zest (s)
½ Lime juice (s)
1Tbsp dried parsley
2 Fish fillets (p)
2 Slices of 1day old 400g wholemeal bread, crusts removed (1Heb/2= ½ Heb each)
8 Sainsbury’s spicy & succulent chorizo slices, cut into strips (4 syns/2=2 syns each)
30g Parmesan cheese (1 Hea/2=½ Hea per person)
S & P
Pre-heat the oven to 180C.
Cut the Chorizo sausage into narrow strips, cook in a pan sprayed with frylight, until the oils start to come out, add the bread, broken up into small pieces, cook until the bread has absorbed the oils & flavours, remove & allow to cool.
Place the fish on a flat dish, add the lime juice, cover & chill while you prepare the bread.
When cool, in a mini food processor, blend the bread & Chorizo with the lime zest, parsley, parmesan cheese, salt & pepper until you have a breadcrumb mix.
Place the fish in a metal shallow pan, sprayed with frylight, cover with the bread mix & cook in the oven for 15-20 mins until the fish is cooked & the coating has browned.
Serve with SW wedges & mushy peas.
Credit: Pete’s Recipe Book

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