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
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.