The great thing about this recipe is that you are able to do all of the prep prematurely. Marinate the fish, make the flatbread dough, and stash them within the fridge till quarter-hour earlier than you wish to eat. I prefer to serve this with a dipping sauce of sriracha (or different sizzling sauce) blended with Greek yogurt (1 teaspoon = approx 15 energy).
Servings
Prep time: quarter-hour
Prepare dinner time: quarter-hour
Serves
4
Energy per serving
342
Substances
For the fish
- 1 tbsp vegetable oil
- 2 tsp floor cumin
- 1 tsp gentle curry powder
- ½ tsp floor cinnamon
- ½ tsp floor turmeric
- 4 x 140g cod fillets
For the flatbreads
- 200g Greek yogurt
- 200g plain flour, plus further for dusting
- 2 tsp baking powder
Technique
- Preheat the oven to 220C/200C fan/gasoline mark 7.
- Put the oil in a baking dish, add the spices and a few salt and pepper, and blend properly.
- Place the fish within the baking dish and coat with the oil and spice combination. Put aside to marinate when you make the flatbread dough.
- In a big mixing bowl, mix the flatbread components and ¼ tsp salt with a spoon and convey collectively right into a ball together with your palms.
- Flour a floor and knead the dough for 1-2 minutes, till properly mixed and just a little stretchy. If the combination feels too stiff to knead, add just a few drops of water.
- Divide the dough into 8 balls and roll every one out, on a floured floor, to roughly 3mm thick.
- Now place the fish within the sizzling oven and bake for 10-12 minutes (till the fish is moist and flakes simply).
- Whereas the fish is cooking, place a big frying pan on a excessive warmth.
- Doing two at a time if in case you have area within the pan, cook dinner every flatbread for 1-2 minutes on both sides, till they begin to puff up and toast on the skin.
- Serve with the fish.