Tandoori fish pittas

Tandoori fish pittas


1 person made this

About this recipe: So much flavour in so little time! These tandoori spiced fish fillets make a perfect filling for warm pitta. This versatile recipe can be used for any firm fleshed white fish, or even salmon.

Hertfordshire, England, UK
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Serves: 4 

  • 4 wholemeal pittas
  • 4 tablespoons natural yoghurt
  • 1/2 cucumber, peeled and chopped into 2cm (3/4 in) pieces
  • 3 tablespoons chopped coriander
  • 40g (1 1/2 oz) Everyday Value unsalted butter, melted
  • 4 teaspoons tandoori spice
  • 4 chunky white fish fillets, such as cod loin, skinned
  • 1 lime
  • To serve
  • lime wedges
  • chopped fresh coriander

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Toast the pittas on the barbecue (or in a hot griddle pan) for 1 to 2 minutes each side. Cut each pitta open lengthways to create a pocket ready for the fish. Spread the inside of each pitta with 1 tablespoon yoghurt, then top with the sliced cucumber and chopped coriander. Set aside while you barbecue the fish.
  2. In a bowl, mix the melted butter with the tandoori spice. Brush the fish fillets with the spiced butter and place on the barbecue (or in a frying pan). Cook for 3 minutes, then brush again with the remaining butter and turn the fillets over. Cook, on this side, for a further 3 to 4 minutes, until the flesh is opaque and cooked through. Remove the fish fillets from the barbecue (or frying pan) and squeeze over the lime juice.
  3. To serve, put a tandoori fish fillet in each pitta and sprinkle with a little more coriander. Serve with extra lime wedges for squeezing over, if you like.

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