Watch Neven's Irish Seafood Trails every Wednesday on RTÉ One at 20:30.

For the fish

  1. Blitz the bread, dried breadcrumbs, parsley, curry powder and turmeric in a food processor
  2. Tip into a shallow dish, stir in the sesame seeds, lemon zest and season
  3. Place the flour on a plate, then beat the egg and milk together in another shallow dish
  4. Toss the whiting strips in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
  5. Head a non-stick frying pan with the rapeseed oil and butter
  6. Carefully add the crumbed whiting to the pan (cook in batches if needed)
  7. Cook for 3-4 minutes and carefully turn over using a thongs
  8. Keep the pan on a low-medium heat
  9. Cook for a further 3-4 minutes (longer if needed depending on the thickness of the whiting)
  10. The whiting is cooked, if when cut the flesh is white & flaking away
  11. Rest on kitchen paper and keep warm while you cook the remainder

For the tomato salsa

  1. Heat a medium size frying pan on a medium heat & add the rapeseed oil
  2. Add in the diced red onion and cook for 2-3 minutes, until softened but not coloured
  3. Add in the cherry tomatoes
  4. Add in the lime juice & zest along with the balsamic and season to taste
  5. Allow to cook for 2-3 minutes and when finished & ready to serve, sprinkle over the basil leaves

For the pesto mayonnaise

  1. Mix the mayonnaise, basil pesto & lime juice in a bowl & set aside until required

To serve:

  1. To assemble, place the wrap on the place and smear over the basil mayonnaise, followed by the tomato salsa.
  2. Very carefully place 3 pieces of curried haddock on top of the tomato salsa.
  3. Add a little mixed salad leaves on top, finished with a drizzle of olive oil

Neven's tips:

  • Breadcrumbs can be made ahead and kept in the fridge for 4-5 days
  • The bread crumbed whiting can be prepared in advance and placed in the fridge on a tray with parchment paper before cooking