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Ingredients:
1 tbsp olive oil
200g skinless and boneless haddock fillet, cut into bite-sized pieces
1 clove garlic, crushed
½ tsp sweet smoked paprika
2 wholegrain tortillas (gluten-free if you prefer)
100g cooked white or brown rice
½ head of baby gem lettuce,
roughly chopped
Small handful of fresh flat-leaf parsley or coriander leaves, roughly chopped
1 lime, cut into wedges
Sea salt and freshly ground black pepper

For the salsa:

200g cherry tomatoes, finely chopped
2 spring onions, finely chopped
½ red chilli, halved lengthways, deseeded and finely chopped
2 tsp extra virgin olive oil
Grated zest and juice of ½ lime

For the guacamole:

1 large ripe avocado, halved and
stone removed
1 clove garlic, crushed
1 spring onion, finely chopped
½ red chilli, halved lengthways, deseeded and finely chopped
2 tsp extra virgin olive oil
Grated zest and juice of ½ lime

View an easy to print version

Haddock Burritos

SERVES: 2

My last meal on earth would go a little something like this. I love the whole ritual of wrapping up the creamy avocado, punchy salad and beautifully cooked fish, and messily devouring one with big mouthfuls.

To make the salsa, combine all the ingredients in a bowl and season to taste. Set aside.

To make the guacamole, scoop the avocado flesh into a bowl and mash it together with the remaining ingredients. Season to taste with salt and pepper and set aside.

Heat the olive oil in a frying pan over a medium–high heat, add the haddock, garlic and smoked paprika, and season with salt and pepper. Fry for 2–3 minutes, until the fish is cooked through, then transfer to a warm plate.

When ready to serve, place a dry frying pan over a high heat. Warm the tortillas, one at a time, for about 30 seconds on each side or until softened.