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Haddock Burrito Recipe by Fearne Cotton
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Haddock Burrito Recipe by Fearne Cotton

My last meal on earth would go a little something like this haddock burrito recipe. I love the whole ritual of wrapping up the creamy avocado, punchy salad and beautifully cooked fish, and messily devouring one with big mouthful.

Serves 2


For the burritos

– 1 tbsp olive oil
– 200g skinless and boneless haddock fillet, cut into bite-sized pieces
– 1 clove garlic, crushed
– ½ tsp sweet smoked paprika
– 2 wholegrain tortillas (gluten-free if you prefer)
– 100g cooked white or brown rice
– ½ head of baby gem lettuce, roughly chopped
– Small handful of fresh flat-leaf parsley or coriander leaves, roughly chopped
– 1 lime, cut into wedges
– Sea salt and freshly ground black pepper

For the salsa

– 200g cherry tomatoes, finely chopped
– 2 spring onions, finely chopped
– ½ red chilli, halved lengthways, deseeded and finely chopped
– 2 tsp extra virgin olive oil
– Grated zest and juice of ½ lime

For the guacamole

– 1 large ripe avocado, halved and stone removed
– 1 clove garlic, crushed
– 1 spring onion, finely chopped
– ½ red chilli, halved lengthways, deseeded and finely chopped
– 2 tsp extra virgin olive oil
– Grated zest and juice of ½ lime


Make the salsa

1. Combine all the ingredients for the salsa in a bowl and season to taste. Set aside.

Make the guacamole

1. Scoop the avocado flesh into a bowl and mash it together with the remaining ingredients.
2. Season to taste with salt and pepper and set aside.

Make the burritos

1. Heat the olive oil in a frying pan over a medium–high heat, add the haddock, garlic and smoked paprika, and season with salt and pepper. Fry for 2–3 minutes, until the fish is cooked through, then transfer to a warm plate.
2. When ready to serve, place a dry frying pan over a high heat. Warm the tortillas, one at a time, for about 30 seconds on each side or until softened.
3. To assemble the burrito, transfer the tortillas to 2 plates, divide the rice, lettuce and haddock between them and add as much salsa and guacamole as you like.
4. Scatter with parsley or coriander and fold over the tortillas to enclose the filling. Serve the lime wedges on the side to squeeze over.



Mini Coconut and Cherry Tarts Recipe by Fearne CottonFearne Cotton is one of our best-loved television and radio presenters. This year Fearne completed filming the 13th series of Celebrity Juice in her role as team captain. Other programmes include The BBC Music Awards and Top of the Pops with Reggie Yates. She is also a keen healthy baker and young, busy, working mum who has found some great ways to eat well and eat clean.

Her first cookbook, Cook Happy, Cook Healthy, is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats. Delicious dishes include Quick Granola, Courgette Fritters with Herby Yoghurt Dip, Halloumi and Roasted Beetroot Salad, and Almond and Apricot Biscuits. With an eye to food bills and time-poor households, the ingredients are easy to buy and few in number, and the methods very simple.

Cook Happy, Cook Healthy is available on

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