4 x 150g Flathead fillets, skin off, bones removed
4 rounds pita bread, halved
1 teaspoon ground coriander
Salt flakes and freshly ground black pepper, to taste

Tzatziki
1 small Lebanese cucumber
1 clove garlic, crushed
200g Greek-style plain yoghurt
Salt flakes and freshly ground black pepper, to taste

 

Cherry Tomato Salad
250g cherry tomatoes, halved
½ small red onion, finely sliced
¼ cup torn mint leaves
1 teaspoon sumac (see notes)
⅓ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste

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.

Cut the fillets in half (so they’ll fit in the pita halves). Place on a plate, sprinkle with coriander, salt and pepper. Pour over remaining olive oil and turn the fillets to coat evenly.

Heat a heavy-based 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.

Ease pita halves open, spoon some tzatziki inside, add a piece of fish and some salad.