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Baked fish-and-herb enchilada with fruity salsa

15 minutes

Baked fish-and-herb enchilada with fruity salsa

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 x 200 g sachet Napoletana sauce
½ cup vegetable stock
4 soft flour tortillas
Oil, for baking
Wild rocket, to garnish

For the filling, mix:

350 g cooked, skinned and filleted fish, separated into large flakes
1/4 cup coriander leaves
1/4 cup chopped flat-leaf parsley
2 T chopped chives
1 clove garlic, crushed
1 fresh chilli, chopped
½ cup thick mayonnaise
2 T lemon juice
Sea salt and freshly ground black pepper, to taste

For the fruity salsa, mix:

1 cup chopped pineapple
1 cup chopped mango or pawpaw
3 T chopped coriander
1 fresh chilli, chopped
3 T fresh lime juice
Sea salt and freshly ground hot chilli, to taste

Method

Preheat the oven to 200°C.
In a saucepan over a medium to low heat, warm the sauce and the stock (click for a quick recipe to make your own Napoletana sauce). Dip each tortilla into the warm mixture in order to soften it. Spoon the filling down the centre of each tortilla and roll up.
Transfer to an oiled baking dish, then spoon over the remaining sauce and stock.
Bake for 15 to 20 minutes, or until hot and bubbling. Top with wild rocket and serve with fruity salsa.

Cook’s notes: Add crumbled feta or black or butter beans to the fish filling and serve with guacamole.
Alternatively, sprinkle with Parmesan before baking and serve with a tomato-and-onion salsa.
This meal works equally well with cooked chicken in place of fish or, for a vegetarian option, fill with spinach, feta and chickpeas.

TASTE’s take:
Choose a sturdy fish – yellowtail and dorado both work well.
Be sure to follow Phillippa Cheifitz on her blog

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Baked fish-and-herb enchilada with fruity salsa

Baked fish-and-herb enchilada with fruity salsa

Ingredients

Method