Fish wraps ...

The limited kitchen is still presenting its issues, but I am determined to make the most of Paul's fish on a Friday.

This week I had some spare Jamaican jerk seasoning, so I concocted these wraps - with some "sautéed potatoes" and a tomato salsa.  They went down very well.  The jerk seasoning gave a pleasant heat, and left us with tingly lips for a few minutes.

New potatoes

Olive oil

Red onion

Red pepper
Garlic
Haddock
Spinach
White wine
Baby plum tomatoes
Radishes
Tortilla wraps
Sour cream

1.  Mix sliced red onion, red pepper and crushed garlic with a teaspoon or so of jerk seasoning.  Set aside.
2.  Slice new potatoes, toss in a drop of olive oil and a drop of water.  Microwave for 3 minutes.
3.  Now - bear in mind I have only one pan - in a normal world you could fry the potatoes and other veg in two separate pans, and speed the process up.  Fry the potatoes in olive oil, turning fairly frequently, until they are just turning golden brown and a bit crispy.  Move them to the cool side of the pan.
4.  Fry the seasoned onion and pepper for a few minutes.
5.  When the onions and peppers and nearly done, pile them into a strip, and layer the fish on top.
6.  Cover the fish with big handfuls of baby spinach.  Add a splash of white wine, and a splash of water.  Cover and steam for 10 minutes.
7.  Chop red onion, baby plum tomatoes and radish - mix to form salsa.
8.  Sprinkle a tiny bit of water onto wraps, microwave for 1 minute, turn them over, microwave for 10 seconds.
9.  Serve, ... put fish mixture and salsa into wrap, splodge with sour cream ... add sautee potatoes - scoff.

Delicious!