Flathead Pitas with Tzatziki & Cherry Tomato Salad

Photo © Franz Scheurer

Serves 4

2 tablespoons extra virgin olive oil

1 teaspoon ground coriander
Salt flakes and freshly ground black pepper, to taste
4 x 150g flathead fillets, skin off, bones removed 
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.

Notes: 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.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, advice on purchasing and storing seafood, species information and answers to frequently asked seafood questions.