4
Easy
30 minutes
15 minutes
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.
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