National Fish Week runs until February 18 and to celebrate Donegal Catch is sharing some delicious new ways to enjoy its range of Irish seafood such as haddock, whiting and hake.
• Breaded haddock wrap with red cabbage and tomato salsa
Serves two. Total time: 30 minutes.
Ingredients
4 fillets Donegal Catch Breaded Haddock
Quarter head red cabbage
Juice of half a lemon
Salt and pepper
1 large tomato, deseeded and finely chopped
Half a red onion, finely chopped
Handful freshly chopped flat leaf parsley
Garlic mayonnaise, to serve
2 tortilla wraps
Salad leaves, to serve
Method
Preheat oven to 200°C/180°C fan Place the Donegal Catch Breaded Haddock Fillets onto a baking tray and place into the oven for 20 minutes until cooked through and piping hot throughout.
While the fish cooks, slice the red cabbage as thin as possible — a mandoline makes light work of this, just watch your fingers, or use a knife. Place the sliced cabbage into a bowl and add the lemon juice and a pinch of salt. Massage everything together with your hands — you will see the cabbage change colour to a bright pink almost immediately — then set aside.
Mix the chopped tomato and red onion together in a bowl and add a pinch of salt.
To assemble, warm the wraps in the microwave or in a pan for a few seconds, just to take the edge off then spread with the garlic mayonnaise. Divide the salsa between the wraps and then top with a spoonful of cabbage. Add a cooked breaded haddock fillet, then roll up to seal. Slice in half and enjoy with some extra garlic mayonnaise on the side and a handful of salad leaves.
