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Thaw fish, if frozen. Preheat oven to 425°F. Line a baking sheet with foil. Coat foil with cooking spray; set baking sheet aside.
In a food processor, combine tortilla chips and cayenne pepper. Cover and process until very finely crushed. Transfer to a shallow dish.
Rinse fish; pat dry with paper towels. Pour egg into another shallow dish. Dip fish in egg, then in crushed tortilla chips, turning to coat and pressing to adhere. Place fish on the prepared baking sheet. Lightly coat top of fish with cooking spray. Bake 8 to 10 minutes or until fish flakes easily when tested with a fork.
Meanwhile, for bean salad, in a medium bowl combine black beans, tomatoes, bell pepper, onion, oregano, 2 tablespoons parsley, lemon juice, oil, salt and cumin. Serve fish on top of bean salad. Sprinkle with queso fresco and, if desired, additional parsley.