Rick Stein cooks sliced pollack in tortilla wrap with garlic, spring onions and couscous on Saturday Kitchen.

Rick says: “This is a simple and delicious light meal. Fried white fish of your choice wrapped in Italian flatbread with ginger, fresh greens and a chilli kick.”

The ingredients for the spiced pollack: 90g couscous, 400g pollack fillet, skinned and cut into 1cm slices, 1 tsp salt, 90ml vegetable oil, 2 garlic cloves, peeled and grated, 15g fresh ginger, peeled and grated, 60g bok choi or salad cabbage, thinly sliced, 60g beansprouts, 8 spring onions, sliced on the diagonal, small handful fresh coriander, roughly chopped, ½ tsp Tabasco or Sriracha sauce and ½ tsp soy sauce.

The full recipe for this dish can be found in Rick’s latest book:Fish & Shellfish.