Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

Ingredients

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
1445kj
345kcal 17%
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

Method

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.
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.
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.

See more Fish recipes