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Tandoori fish pittas recipe

Tandoori fish pittas recipe

32 ratings

Bursting full of vibrant tandoori spices and served with fresh, crunchy vegetables, these lightly spiced fish pittas make for a tasty outdoor summertime meal. They're quick to cook and delicious to eat. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 345 calories / serving
  • Healthy


  • 4 wholemeal pittas
  • 4 tbsp natural yogurt
  • 1/2 cucumber, peeled and chopped into 2cm (3/4in) pieces
  • 3 tbsp chopped coriander, plus extra to serve
  • 4 chunky white fish fillets, such as cod loin, skinned and boned
  • 40g unsalted butter
  • 4 tsp tandoori spice
  • 1 lime, for squeezing, plus extra wedges to serve
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    6g 28%
  • Sugars

    4g 4%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 31.2g Protein 28.6g Fibre 5.2g


  1. Toast the pittas on the barbecue (or in a hot, griddle pan) for 1-2 minutes each side. Cut each pitta open lengthways to create a pocket ready for the fish. Spread the inside of each pitta with 1 tbsp yogurt, then top with the sliced cucumber and chopped coriander. Set aside while you barbecue the fish.
  2. In a bowl, mix the melted butter with the tandoori spice. Brush the fish fillets with the spiced butter and place on the barbecue (or in a frying pan). Cook for 3 minutes, then brush again with the remaining butter and turn the fillets over. Cook, on this side, for a further 3-4 minutes, until the flesh is translucent and cooked through. Remove the fish fillets from the barbecue (or frying pan) and squeeze over the lime juice.
  3. To serve, put a tandoori fish fillet in each pitta and sprinkle with a little more coriander. Serve with extra lime wedges for squeezing over, if you like.

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