Fish Burrito

Cook Time 45 Minutes

Servings 4

Ingredients

½ Spanish onion
400g white fish (ling, snapper or rockling), bones and skin removed, cut into large cubes
½ can chipotle chilli in tomato sauce, pureed
1 can whole peeled tomatoes, tomato juice drained
Salt and pepper

Rice
1 tbs. olive oil
½ Spanish onion
1 tsp. tomato paste
1 tsp. ground coriander
1 cup rice long grain rice
1 ½ cup water
1 can of kidney beans, drained
1 can whole peeled tomatoes, tomato juice drained

4 tbs. plain yoghurt
½ bunch coriander
2 limes

4-8 tortilla wraps (warmed)

Method

Brown the onion in the oil then add the rice and ground coriander. Cook until fragrant. Add tomato paste and stir to coat well. Add the crushed tomatoes.

Add the water and bring to the boil before adding the beans. Place a lid on and cook for 15-20 minutes over a low heat.

Heat a fry pan with olive oil. Brush the fish fillets with the chipotle chilli sauce. Season with salt, and fry for 1.5 minutes on each side. Remove from the pan and with your tongs, flake the fish.

Take the tortilla wrap, and place two spoonfuls of rice in the centre of the wrap. Place the flaked fish on top. Squeeze on a little lime juice and add the coriander.

Fold to make a parcel and serve with a little yoghurt!