Fish Gyros

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Serving: 4

Prep Time: 10

Cook Time: 10

Ingredients

1 teaspoon Maldon Sea Salt flakes

¼ cup (60ml) extra virgin olive oil

¼ cup plain flour

600g flathead, skin off

4 pita bread

1/2 cup (140g) Greek yoghurt

Fried potatoes

1/2 iceberg lettuce, thinly shredded

1 red onion, sliced

Greek-Style Salsa Verde

1 garlic clove, crushed

2 teaspoons capers, drained, finely chopped

Small handful parsley leaves and oregano leaves

1 teaspoon red wine vinegar

Zest of 1 lemon

¼ cup (60ml) olive oil

1 banana pepper, steam and seeds removed, finely chopped

1 teaspoon Maldon Sea Salt flakes

Preparation

Easter entertaining is all wrapped up with these flavour-packed Fish Gyros. Featuring a Greek-style salsa verde and generous pinch of Maldon Sea Salt, you can place everything down the centre of the table and guests can help themselves.

For the Greek salsa verde, place all ingredients into a bowl and season with 1 teaspoon of Maldon Sea Salt flakes. Set aside until needed.
Heat oil in a large non-stick fry pan over medium low heat. Place the flour and Maldon Sea Salt flakes onto a plate and mix to combine. Carefully dust the fish in the flour mixture. Fry fish in batches for 2-3 minutes on each side until golden brown. Wipe out the pan and drizzle with a little olive oil and cook the pita for 1-2 minutes on each side until golden.
To serve the fish gyros, spread pita bread with yoghurt, top with fish, fried potatoes, lettuces, red onion and a good drizzle of Greek salsa verde.

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