Tandoori fish pittas recipe
Bursting full of vibrant tandoori spices and served with fresh, crunchy vegetables, these lightly spiced fish pittas make for a tasty outdoor summertime meal. They're quick to cook and delicious to eat.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 345 calories / serving
Ingredients
- 4 wholemeal pittas
- 4 tbsp natural yogurt
- 1/2 cucumber, peeled and chopped into 2cm (3/4in) pieces
- 3 tbsp chopped coriander, plus extra to serve
- 4 chunky white fish fillets, such as cod loin, skinned and boned
- 40g unsalted butter
- 4 tsp tandoori spice
- 1 lime, for squeezing, plus extra wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 1445kJ 345.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 31.2gProtein 28.6gFibre 5.2g
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- Toast the pittas on the barbecue (or in a hot, griddle pan) for 1-2 minutes each side. Cut each pitta open lengthways to create a pocket ready for the fish. Spread the inside of each pitta with 1 tbsp yogurt, 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 3-4 minutes, until the flesh is translucent 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.
- See more Fish recipes
