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.
