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Sumac cod pittas
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1/2 cucumber, diced
200g cherry tomatoes, halved
½ x 25g pack flat leaf parsley, roughly chopped
1 lemon, juice
240g pack cod fillets
1 tbsp sumac
1 tbsp tahini
1 tbsp olive oil
2 wholemeal pittas, lightly toasted
1. In a bowl, combine the cucumber, cherry tomatoes, parsley and juice of half the lemon. Season and set aside.
2. Cut each cod piece into six, then toss in the sumac and season. Combine the remaining lemon juice with the tahini. Place a nonstick frying pan over a medium heat and add the oil. Add the cod pieces and cook for 4-5 minutes, turning often, until cooked through and starting to flake. Remove to a plate.
3. To serve, halve each pitta widthways and open into a pocket. Fill with the salad, top with the sumac cod, and put the tahini sauce in a bowl to drizzle over. Serve with the remaining salad on the side.
Typical values per serving:
high in protein/low in sat fat/2 of your 5 a day
This recipe was first published in Thu Oct 22 12:43:28 BST 2020.