Crumbed fish and tomato pesto pita pockets
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.
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
- Cook the crumbed fish fillets as per the pack instructions.
- While the fish fillets are cooking, cut the pitas in half to create pockets and prepare your fillings.
- To assemble, spread the cucumber yoghurt inside the pita pockets and fill with baby spinach, onion and cucumber.
- Cut the cooked fish fillets in half and add one half into each pita pocket.
- 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.