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.
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.
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