Taco Fish Bake
300 g cod (or other white fish)
1 tbsp flour
Salt and pepper, to taste
2-3 tsp oil for frying
400 g cooked rice
1 red onion, sliced
1 pepper, sliced
2.5 tbsp taco seasoning
1 jar salsa
200 g light cream cheese (such as Philadelphia Light)
Pickled jalapeños (to taste)
100 g shredded cheese
Cook the rice according to package instructions and spread it evenly in the bottom of a baking dish.
Cut the fish into bite-sized pieces.
In a bowl, toss the fish with flour, a pinch of salt, pepper, and 1/2 tsp of taco seasoning.
In a pan, heat 1 tsp of oil over medium heat and lightly fry the fish pieces until just cooked through (about 2-3 minutes). Place the fish on top of the rice.
In the same pan, add another 1 tsp of oil, then sauté the sliced onion and pepper until softened (about 3-5 minutes).
Layer the sautéed vegetables over the fish.
In a bowl, mix the cream cheese, salsa, and the remaining taco seasoning until well combined.
Pour the cream cheese mixture over the fish and vegetables in the baking dish.
Scatter pickled jalapeños on top, according to your spice preference.
Sprinkle the shredded cheese evenly over the top.
Preheat the oven to 200°C and bake for 20-25 minutes, or until the cheese is melted and golden.
Serve hot, garnished with fresh salad and crushed tortilla chips if desired.