1 piece of white fish
A handful of tomatoes
1 red onion
A few slices of pineapple
A dollop of Greek yoghurt
Wrap the white fish in tin foil with a squeeze of lemon and seasoning for 20 minutes.
Finely slice the tomatoes and red onion, and mix with mashed avocado, adding salt, pepper, a squeeze of lime and a few of the coriander leaves.
Mix greek yoghurt with lemon and a few drops of Tabasco.
Put the wraps under the grill for under two minutes.
Remove your fish from the oven and place in the centre of the wraps, then build with your guac, pineapple and a dollop of the yoghurt sauce.