INGREDIENTS
4 x 150g Flathead fillets, skin off, bones removed
2 tablespoons extra virgin olive oil
1 teaspoon ground coriander
Salt flakes and freshly ground black pepper, to taste
4 rounds pita bread, halved
4 large leaves butter lettuce
METHOD
Make the Tzatziki: halve the cucumber, spoon out and discard seeds, grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with garlic, yoghurt, salt and pepper. Refrigerate until ready to serve.
Make the Cherry Tomato Salad: combine all ingredients. Set aside.
Place olive oil, coriander, salt and pepper on a plate. Turn the fillets in it to coat well.
Heat a frying pan over medium heat and cook the fillets in a single layer for about 2 minutes each side, until flesh flakes easily when tested with a fork. Break into large chunks.
Ease pita halves open, line with a lettuce leaf, spoon some tzatziki inside, add a piece of fish and some salad.
