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Crumbed fish and tomato pesto pita pockets

Serves   6
Prep time: 10 mins
Cooking time: 20 mins

Try these pita pockets for a fun and fuss-free meal that you can get on the table in 30 minutes. We give pitas a delicious new spin, using crumbed fish fillets and sundried tomato pesto to create a quick weeknight meal that’s full of flavour.

Fish pita pockets

Ingredients

Method

Ingredients

  • 500g Pams frozen crumbed fish fillets
  • 6 pita pockets
  • ½ cup tzatziki or cucumber yoghurt 
  • 120g bag Pams baby spinach
  • 1 red onion, thinly sliced
  • ½ cucumber, sliced
  • ½ cup sundried tomato pesto

Method

  1. Cook the crumbed fish fillets as per the pack instructions.
  2. While the fish fillets are cooking, cut the pitas in half to create pockets and prepare your fillings.
  3. To assemble, spread the cucumber yoghurt inside the pita pockets and fill with baby spinach, onion and cucumber.
  4. Cut the cooked fish fillets in half and add one half into each pita pocket. 
  5. Dollop the sundried tomato pesto over the top of the fish to finish and enjoy while hot. 
Top tip

Serve these scrumptious pita pockets with oven-baked fries sprinkled with ground paprika or your favourite seasonal vegetables.

Try making your own fresh tzatziki. Take ¼ cup of grated cucumber and squeeze it in your hands or a sieve to remove the excess liquid. Mix with ½ cup of unsweetened plain Greek yoghurt, juice of ½ a lemon, a drizzle of olive oil and a tablespoon of fresh chopped mint. Season well with salt and pepper and spread inside the pita pockets.