Cider Battered Haddock Souvlaki
2 Donegal Catch Cider Battered Haddock fillets
Zest and juice of ½ a lemon
150 grams Greek yoghurt
Pinch ground cumin
Drizzle olive oil
Handful of rocket leaves
1 tomato, chopped into bite sized pieces
½ red onion, thinly sliced
Coriander leaves, to serve
Freshly ground black pepper
- Preheat oven to 200 C / 180 C fan.
- Place the Donegal Catch fish fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
- Whilst the fish cooks, grate the cucumber on the coarse side of a grater and place into a sieve. Season with a pinch of salt and leave for 10 minutes to drain. When drained mix the cucumber with the lemon zest and juice, pinch of cumin and Greek yoghurt. Season with salt and pepper and set aside.
- When the fish has cooked, lightly heat the flatbreads and top with some of the cucumber yoghurt. Add some rocket, tomatoes and red onion and then top with the cooked fish. Finish with a few coriander leaves to serve.