Family Irish Hake Wraps
4 fillets Donegal Catch Hake
300g Green Isle Crinkle Cut Chips
1 cucumber, finely chopped, to serve
100g cherry tomatoes, quartered, to serve
100g cheddar cheese, grated, to serve
Salad leaves, to serve
Mayonnaise, to serve
For the Brussels sprout slaw
200g Brussel sprouts, finely shredded on a mandoline or in a food processor
Zest and juice of ½ a lemon
1 garlic clove, crushed
2 tbsps. olive oil
Handful of flat leaf parsley, finely chopped
Freshly ground black pepper
- Preheat oven to 200 C / 180 C fan. Place the Donegal Catch Salt Hake onto a baking tray. Place the Green Isle Crinkle Cut Chips onto a separate tray and place both trays into the oven to cook for 20 - 25 minutes, until golden and piping hot throughout. All suitable for the air fryer also, please see manufacturer's guidelines for best results.
- To make the slaw, place the shredded brussel sprouts into a large bowl and add the lemon zest and juice and a pinch of salt. Using your hands, massage the lemon and salt into the sprouts. Set aside for a few minutes then mix through the other ingredients.
- Serve the cooked hake, chips and slaw with all the other accompaniments to the table so that everyone can make their own wrap!