Fish and yellow pepper tortilla recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 430 calories / serving
  • Healthy
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161871 fish pimento HERO

Pre-heat the oven to 200°C.

Prepare the filling by heating the olive oil in a medium saucepan over a medium-high heat. Saute the garlic and onion with a little seasoning for 6-7 minutes, stirring occasionally, until they start to soften. Add this point, add the chill pepper, yellow pepper, celery and stir well, continuing to cook for 8-10 minutes until they are soft.

Stir in the sherry vinegar, mango chutney and sugar and season well. Remove from the heat and set to one side.

Rub the cod fillets with the sunflower oil and season well. Transfer to the lined baking sheet and bake in the oven for 9-11 minutes until just cooked; firm yet springy to the touch and just opaque.

Lay the tortillas on a flat surface and top with lettuce leaves. Spoon over some of the prepared pimento sauce. Arrange a finger of cod on top of the lettuce and transfer to serving plate.

Garnish with more of the sauce, some lettuce leaves, sprigs of coriander and a whole red chilli.

  • Ingredients

  • 4 white flour tortillas
  • 25ml olive oil
  • 25ml sunflower oil
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 2 sticks celery, peeled and finely diced
  • 1 red chilli pepper, de-seeded and finely diced
  • 1tsp caster sugar
  • 1tbsp sherry vinegar
  • 1 sweet yellow pepper, de-seeded and finely diced
  • 4 x 150g cod fillet fingers, roughly 15cm x 4cm in dimension
  • lettuce leaves, to garnish
  • sprigs of coriander, to garnish
  • 1 red chilli, to garnish
  • Energy 1810kj 430kcal 22%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 4g 5%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 40.5g Protein 33.3g Fibre 3.1g

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