Fish in pita bread pockets
- Wash the skinned and boned fish fillets (Such as gurnard) and pat dry with paper towels.
- Trim to tidy up, then cut into two pieces along the natural seam.
- Place in a bowl with the garlic, chopped coriander, safflower oil, one tablespoon of the olive oil and the breadcrumbs.
- Season lightly, then toss to mix well. The fish should be lightly coated with crumbs. Add more if necessary, or more safflower oil if the mixture is too dry.
- Leave to marinate an hour or two.
- Meanwhile, cut each pita bread loaf in two and use a thin-bladed knife to open each half into a "pocket".
- Trim off and discard any stalks from the salad greens, wash the leaves and dry thoroughly. Slice the tomatoes, place on paper towels and salt lightly.
- Place the wine vinegar in a small jar, add the remaining olive oil, season and shake to blend.
- Ten minutes before you serve, grill the fish pieces in the oven until lightly golden, turning once and not to overcooking.
- Turn the grill off and warm the pita bread pockets in the oven while you toss the greens in the dressing.
- Stuff each half-loaf with the greens, tomato and two pieces of gurnard. Serve with lots of serviettes.