Roughly chop tomatoes and mix together with balsamic vinegar, olive oil, basil leaves, a squeeze of lime and season.
Breaded Fish Goujons
Cut fish fillets into 4 fingers.
Sift flour into a bowl, beat eggs in another bowl and tip the breadcrumbs into a third. Dust fish pieces in the flour, then dip them in the beaten egg and coat in the breadcrumbs.
Fry the fish goujons for 3-4 minutes on each side or until crisp, golden and cooked through. Drain well on kitchen paper.
Add a spoonful of tomato salsa onto each tortilla, divide the fish goujons and roll to enclose the filling.
4 Mission Mini Wheat & White Wraps
2 skinless white fish fillets e.g.Cod, Haddock, Pollack (approx 300g total)
50g plain flour
2 x eggs (lightly beaten)
100g fresh breadcrumbs
2 tbsp olive oil for the tomato salsa
200g plum or cherry tomatoes
1 tsp balsamic vinegar
1 tbsp olive oil
Small handful basil leaves, large leaves roughly torn lime wedges