- 6 fish fingers
- 175g frozen pea
- ½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp lemon juice, plus wedges to serve
- 2 wholemeal & seed tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 2 carrots, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1-2 cornichons, sliced
Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.