Lemon Pepper Fish Wraps and Potato Bites with Salad and Tomato Mayo

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potato with a drizzle of oil on prepared tray. Season with salt and pepper and roast for 20–25 minutes until golden and tender. Turn once during cooking
3. Prepare salad; in a small bowl, mix mayonnaise, mustard, vinegar and honey together; finely slice lettuce; peel and grate carrots; roughly chop spinach; combine and set aside in a large bowl.
4. Pat fish dry with paper towels and cut into 3–4cm pieces. Toss in lemon pepper seasoning and salt. Heat a drizzle of oil in a large fry-pan (preferably non-stick), on medium–high heat. Fry fish in two batches, for 1–2 minutes each side, until fish is golden and just cooked through.
5. Wrap stack of wraps in foil and heat in oven for 3–4 minutes, or until warmed through. Cut in half.
6. In a small bowl, combine mayonnaise with tomato sauce (if using).
7. Place wraps, salad, lemon pepper fish and cheese in middle of the table for everyone to help themselves. Then place desired ingredients in middle of wrap, drizzle with tomato mayo then fold to enclose filling. Serve potato bites on the side.