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Greek-Style Fish Pitas with Cool Cucumber Yogurt

Greek-Style Fish Pitas with Cool Cucumber Yogurt

Greek-Style Fish Pitas with Cool Cucumber Yogurt

with olives, lettuce & tomatoes

Did you know that cucumbers can lower blood and body temperature? That's where the saying "cool as a cucumber" comes from!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Vis

•Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

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

Prepare

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.

Fry the fish

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.

Make the salad

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.

Serve

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.

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