Tandoori fish pittas
20 min
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.
2 people made this
Ingredients
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
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- 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.
- 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.
- 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.
