Flathead Pitas with Tzatziki & Cherry Tomato Salad

This is a great snack for adults and kids alike. It’s best eaten as soon as it’s made otherwise the tzatziki and tomato tend to make the pita a little soggy.


4 x 150g Flathead fillets, skin off, bones removed
2 tablespoons extra virgin olive oil
1 teaspoon ground coriander
Salt flakes and freshly ground black pepper, to taste
4 rounds pita bread, halved
4 large leaves butter lettuce

1 small Lebanese cucumber
1 clove garlic, crushed
200g thick natural 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.

Place olive oil, coriander, salt and pepper on a plate. Turn the fillets in it to coat well. 

Heat a 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. Break into large chunks.

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


Sumac is a Middle Eastern spice, a granular purple powder with a lemony taste; if it is unavailable use grated lemon zest.

Alternative species:

Garfish, Hussar, Ling, Morwong, Tarwhine, Whiting.

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