Gurnard chipotle wraps

Any medium or firm-fleshed white fish is great in these wraps.

Ingredients

2 tsp	Smoked paprika
2 tsp	Ground coriander
1 serving	Sea salt and cracked black pepper
4 fillets	Gurnard (Main)
½ cup	Mayonnaise
3 drops	Chipotle sauce, or to taste (Main)
4 medium	Lebanese bread, or tortilla (Main)
25 g	Butter
4 large handfuls	Baby spinach leaves
1	Avocado, firm but ripe, halved, stone removed and peeled, sliced or chopped
1 small bunch	Coriander leaves
1 small bunch	Mint leaves
2 small	Lime

Directions

1. Mix together the smoked paprika and coriander. Season with a little salt and pepper, then rub over the Gurnard fillets.
2. Mix together the mayonnaise and chipotle hot sauce.
3. Heat a large frying pan over medium-high heat. If you have a char grill, then heat that too.
4. Place the Lebanese bread or tortilla in the hot pan or char grill and heat until warmed through and pliable. Keep warm in a clean tea towel.
5. Place the butter in the frying pan and heat until it sizzles. Add the Gurnard fillets and cook for about 2 minutes on each side, until just cooked.
6. To assemble, spread chipotle mayonnaise over the Lebanese bread or tortilla. Scatter over the spinach, then place on a fillet of Gurnard. Top with slices of avocado, the coriander and mint leaves. Squeeze over lime juice and serve straightaway.

See more of Kathy's simple dinner recipes

• Salmon and potato chowder
• Pork ragu