Tandoori fish pittas

 Such a lot of flavor in so brief period! These roasted flavored fish filets make an ideal filling for warm pitta. This flexible formula can be utilized for any firm fleshed white fish, or even salmon.

Ingredients required to prepare Tandoori fish pittas

• 4 wholemeal pittas
• 1/2 cucumber, peeled and chopped into 2cm (3/4 in) pieces
• 4 tablespoons natural yoghurt
• 40g (1 1/2 oz) Everyday Value unsalted butter, melted
• 3 tablespoons chopped coriander
• 4 teaspoons tandoori spice
• 1 lime lime wedges
• chopped fresh coriander
• 4 chunky white fish fillets, such as cod loin, skinned

How to prepare the recipe  (Tandoori fish pittas ) in simple steps 

Toast the pittas on the grill (or in a hot frying pan prospect) to 2 minutes each side. Slice every pitta open lengthways to make a pocket prepared for the fish. Spread within every pitta with 1 tablespoon yogurt, then, at that point, top with the cut cucumber and cleaved coriander. Put away while you grill the fish. 

In a bowl, blend the dissolved spread in with the baked zest. Brush the fish filets with the flavored margarine and spot on the grill (or in a skillet). Cook for 3 minutes, then, at that point, brush again with the leftover margarine and turn the filets over. Cook, on this side, for a further 3 to 4 minutes, until the tissue is dark and cooked through. Eliminate the fish filets from the grill (or skillet) and press over the lime juice. 

To serve, put a roasted fish filet in every pitta and sprinkle with somewhat more coriander. Present with additional lime wedges for pressing over, on the off chance that you like.

Spanish fish and potato stew

A good yet light stew of potatoes and your number one white fish, with smoked paprika, tomato and discretionary olives for heaps of Spanish character

Ingredients required to prepare the recipe

• 500g Salad potatoes, thickly sliced
• 2 tablespoons olive oil
• 500g white fish fillet, skinned and cut into chunks
• 1 red onion, sliced
• 1 (400g) tin chopped tomatoes
• 1 tablespoon smoked paprika
• 2 garlic cloves, crushed (optional)
• 100g pitted green olives, halved (optional)
• 1 red pepper, roughly chopped (optional)

How to prepare the recipe in simple steps

Warmth the oil in a huge griddle, add the onion and fry for 2 minutes until delicate. Add the garlic, potatoes and pepper and fry for 5 minutes more . 

Add the paprika and mix until it coats everything. Add the canned tomatoes, then, at that point, half fill the can with water and add this to the container. Add the olives and season to taste. Carry the combination to the bubble and stew uncovered for 5 minutes. 

Lay the 3D squares of fish on top of the combination, then, at that point, cover with a top or heating plate and stew for 5 minutes until the fish chips effectively when tried with a fork. Serve in dish with a fresh plate of mixed greens as an afterthought.