Breaded Haddock Wrap

Pre heat oven to 200C / 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.

Whilst the fish cooks, slice the red cabbage as thin as possible - a mandoline makes light work of this - just watch your fingers! - or just 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.