We are big fans of meals where everything is plonked on the table for people to serve themselves. Not only does it keep things simple and give off good communal vibes, kids are keen to join in because they don’t like to miss out on things, particularly if it looks like a sibling may be getting more than them.
This fish with Greek-inspired salad, pita and yoghurt sauce is so quick to make because everything is thrown together in the time that the fish is cooking.
You could use any flatbread and fish you like and prawns would also work well. Cherry tomatoes can be substituted for regular tomatoes too. Heating the pita in the oven or in a pan is a nice extra touch if you can be bothered.
This recipe serves four people.
- 2 cucumbers, halved lengthways then sliced
- 3 tomatoes, chopped in 2cm chunks
- 1 red capsicum, cut in strips
- 100g feta, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Pinch dried oregano
- 1 cup plain yoghurt
- 1 clove garlic, crushed (or 1 tsp minced)
- 1 tbsp lemon juice
- Handful of mint, chopped
- 600-700g white fish (3-4 fillets), cut into 2cm wide strips
- Pita bread, to serve
- Lemon wedges, to serve
Heat a large pan over medium heat. Drizzle a splash of olive oil over the fish, season with salt and pepper and cook in the pan until just cooked through (5-7 minutes).
Meanwhile, make the salad and yoghurt sauce. In a serving bowl, add the cucumbers, tomatoes, capsicum, feta, dried oregano, olive oil, and vinegar and toss until combined. In a small bowl, add the yoghurt, garlic, lemon juice, and mint, and mix well.
Serve the fish, salad and yoghurt sauce communal style with pita bread and lemon wedges.