This little number was born of a medley of things I had been wanting to try, a change in weather and a great deal at the fishmongers. The salt baked fish idea came to me via Stone Soup and the marinara concept from a prawn ceviche recipe in the 2007 Annual Gourmet Traveller Cookbook.

Salt Baked Fish and Seafood Tortillas
500g good quality fresh marinara
2kg whole fish. I used Portland Bay Trout
juice 1 lemon
1/2 cup water
1 red onion
1 kg wheat grain or just plain flour
1 kg finely ground sea salt
600ml water
1 cucumber
2 tomatoes
1 avocado
juice 1/2 lemon
a few drops tabasco
baby spinach
tortillas

Place marinara in small non-metallic bowl with lemon juice, 1/2 diced red onion and 1/2 cup water. Leave until fish and prawns look cooked.

To make salt dough,
Mill 1kg wheat grain in thermomix for 3 minutes on speed 9. Alternatively, just place flour in bowl of thermomix. Or just a bowl. Add salt. Combine (5 seconds on speed 7 if using thermomix). Add 600ml water. Combine (20 seconds on speed 8 while using spatula to help if using thermomix). Remove from thermomix. Knead for 10 minutes (either by hand or using thermomix, if using thermomix, do it in 2 batches). Rest dough for 1/2 hour or more.

Roll dough out to about 2cm thick, place fish on top and wrap in dough until thoroughly encased. Bake in a moderate oven for about 1 1/2 hours.

Meanwhile, finely dice cucumber, tomato and remaining onion half. Combine.
In another small bowl, mash avocado, add lemon juice and tabasco.

When fish is cooked, break off dough and slice fish meat off bones. Place meat in a separate bowl.

Fill tortillas with a combination of avocado, cucumber and tomato mix, spinach, marinara ceviche and cooked fish.