Grey Mullet and Pesto Yoghurt Wraps

This recipe started as a cobbled together quick dinner a couple of weeks ago. It was a real ready steady cook moment which turned out to be a really tasty dish. Since then it’s been refined a little but the majority of the recipe is the same since I first made it. I used grey mullet but it would work with similar fish like sea bass. I leave the skin on in this dish as I really like the texture of the crispy skin with the juicy flesh of the fish.

Method

To make the pesto add the garlic, pine nuts, basil and the grated parmesan into in a small blender. Blend until the ingredients have been chopped up and then add a glug of the olive oil. Blend again and keep adding a little oil at a time until the pesto has loosened slightly. As we are adding it to the yoghurt it doesn’t have to be as runny as normal pesto. Give it a taste and season with salt and pepper if needed. In a bowl add the yoghurt and mix in the pesto, adjusting the amount of pesto added to suit your own taste and set aside.

Heat up the tortillas according to packet instructions and wrap in a clean tea towel to keep warm. Put a dry frying pan on a high heat. Diagonally slice the skin of the fillets 3-4 times and drizzle with a little oil. Season the skin well with salt and pepper and rub in gently. When the pan is smoking add the fillets skin side down. Don’t be tempted to move the fillets as you want the skin nice and crispy. They will be ready to turn over between 3-5 minutes depending on thickness. You will be able to see the sides of the fillets change colour from the bottom up as it is cooked. It is ready to turn over when only a little bit of the “uncooked colour” is visible on the side and top. Turn over and cook for another minute, then it will be ready.

Serve by adding a few salad leaves to each tortilla and place a fillet on top followed by a few dollops of the pesto yoghurt. Finally squeeze a little lemon juice on top. Wrap up and enjoy.