Mid-week spiced fish wrap
Don’t overlook offerings from the ocean this summer as there are true delights to be had. Fast-cooking, fish and shellfish often need little flavouring, but we also love giving simple tarakihi or gurnard the royal treatment with spice to create some dazzling mid-week seafood dishes, like this flatbread dish.
Serving 2 as a main or 4 as a starter.
◻ 400 grams of white fish such as terakihi or gurnard,
cut into 3 to 4-centimetre lengths
◻ 2 tablespoons olive oil
◻ ½ teaspoon sea salt
◻ ½ teaspoon black pepper
◻ 1 teaspoon smoked paprika
◻ 1 teaspoon cumin
◻ ½ teaspoon allspice
◻ ¼ iceberg lettuce, shredded
◻ 1 tablespoon fresh parsley, chopped
◻ 8-12 cherry tomatoes, halved
◻ 1 pack Remarkable Tortillas wraps
◻ 1 pottle Cyclops sour cream
◻ Juice of ½ lemon
In a bowl, mix the fish with the olive oil, salt, pepper and spices.
Heat the BBQ, grill or frying pan, add the fish and cook for 2-3 mins or until the flesh flakes easily. Remove the fish and set aside.
Put the lettuce, parsley and tomatoes into a bowl and season with salt and black pepper.
To serve: Lay out the flatbreads on a work surface and divide the salad between them. Top with the fish, then the salad, a spoonful of sour cream and then squeeze the lemon juice over the top and roll up tightly. Serve immediately.