Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole

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 in one big mouthful.

Fearne Cotton’s haddock burrito
Serves 2

Ingredients

• 1 tbsp olive oil
  
• 200g skinless and boneless haddock fillet, cut into bite-sized pieces
  
• 1 clove garlic, crushed
  
• 1/2 tsp sweet smoked paprika
  
• 2 wholegrain tortillas (gluten-free if you prefer)
  
• 100g cooked white or brown rice
  
• 1/2 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
  
• 1/2 red chilli, halved lengthways, deseeded and finely chopped
  
• 2 tsp extra virgin olive oil
  
• grated zest and juice of – lime

For the guacamole

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

Method

1. To make the salsa, combine all the ingredients in a bowl and season to taste. Set aside. 
2. 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.
3. 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.
4. 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.
5. To assemble the burrito, transfer the tortillas to 2 plates, divide the rice, lettuce and haddock between them and add as much salsa and guacamole as you like. Scatter with parsley or coriander and fold over the tortillas to enclose the filling. Serve the lime wedges on the side to squeeze over.

Extracted from Cook Happy, Cook Healthy by Fearne Cotton (Orion Books).