Greek-Style Fish Pitas with Cool Cucumber Yogurt
with olives, lettuce & tomatoes3.0(308)
Calories
:
614 kcalProtein
:
33.5g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Vis
- Gluten
- Tarwe
- Melk (inclusief lactose)
Did you know that cucumbers can lower blood and body temperature? That's where the saying "cool as a cucumber" comes from!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Basa fillet
(Contains: Vis)
2 piece
Pita bread
(Contains: Gluten, Tarwe)
½ piece
Cucumber
1 piece
Tomato
50 g
Radicchio & iceberg lettuce
15 g
Green olives
¼ sachet(s)
Dried oregano
½ sachet(s)
Greek-style spice mix
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
2 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2570 kJ
Calories614 kcal
Fat26.5 g
Saturated Fat8.5 g
Carbohydrate58 g
Sugar10.1 g
Dietary Fiber6.7 g
Protein33.5 g
Salt2.1 g
Potassium161.8 mg
Calcium7.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C. Heat the pita bread for 6 - 8 minutes, or use a toaster.
- Meanwhile, slice the cucumber into crescents.
- In a bowl, combine the yogurt with the oregano and half each of the white wine vinegar and extra virgin olive oil.
- Add the cucumber, then toss well to combine. Season to taste with salt and pepper.
2
- Melt a knob of butter in a frying pan over medium-high heat.
- Season the fish with the Greek-style spices, then fry for 2 - 3 minutes per side.
- Season to taste with salt and pepper.
3
- Dice the tomato and halve the olives.
- Roughly chop the lettuce if preferred.
- In a salad bowl, combine the rest of the extra virgin olive oil and white wine vinegar. Season to taste with salt and pepper.
- Transfer the lettuce, tomato and olives to the salad bowl. Toss well to combine.
4
- Fill the pitas with the fish, along with some of the salad and cucumber yogurt sauce.
- Serve the rest of the cucumber yogurt sauce and salad alongside.
