Fish & Bean Open Burritos

I'm always looking for a way to do fish differently and in a way that Harry and Lottie like it! This went down really well so expect it to become a regular on the menu. It is quick and easy enough to have during the week too. To mix it up a bit I'd panko breadcrumb the fish bits next time to give the dish more texture. The flavour is great as it is through.

2 tbsp olive oil

1 onion, finely chopped

1 tsp ground cumin

1/2 tsp ground cinnamon

400g can mexican mild bean mix

400g chopped tomatoes

2 tbsp butter

Finely grated zest of 1 lemon and a good squeeze of the juice

1 tsp paprika (I used smoked)

800g medium firm fish fillets (hoki, or I used monkfish) cut into large-ish pieces

4 tortillas

150g mozzarella cheese, coarsley grated

To serve

Jalapeno chillies (from the jar)

Sour Cream

Avocado (as it is or mushed into guacamole with some lime juice)

Fresh Coriander

Handful of baby spinach leaves

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Preheat the oven to 200C.

Add the olive oil to a medium sized saucepan and heat over a medium heat. Add the onion and cook for 2-3 mins, or until tender. Add the spices and cook for a further 2 mins until fragrant. Add the beans and tomatoes. Season with salt and pepper and cook for approx 10 mins, or until the beans just start to break down. Remove from heat and set aside.

Pop the tortillas into four individual bowls and put into the oven to start crisping up.

Heat a non-stick frypan over a medium heat, and add the butter, lemon zest, juice and paprika. Fry the fish pieces for 2-3 mins each side, or until the flesh is opaque and covered in the butter. Remove from the heat, cover and set aside to keep warm.

Take the bowls back out of the oven. Divide the bean mix and the mozzarella cheese between the tortillas. Place in the oven and cook for 6 mins or until the cheese is melted (it does go a little brown on the top too) and the tortillas are nice and crisp around the edges.

Top with the fish and all the trimmings, starting with the sour cream, avocado, chopped coriander and spinach leaves. Pop the jalapenos on the table!

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So the second time we did this, I did coat the fish in panko breadcrumbs and bake it in the oven, after I'd crisped up the tortillas bowls and whilst I was making the bean mix. It worked well and I think everyone liked it a little more. It is a bit more faffing though.

With the trimmings...