Cider Battered Haddock Souvlaki

Combine our Irish caught Cider Battered Haddock in this delicious Greek style recipe, using fresh rocket, tomatoes and tzatziki served on flatbreads. Perfect for lunch or a quick and tasty dinner.
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2 Donegal Catch Cider Battered Haddock fillets

½ cucumber

Zest and juice of ½ a lemon

150 grams Greek yoghurt

Pinch ground cumin

Drizzle olive oil

2 flatbreads

Handful of rocket leaves

1 tomato, chopped into bite sized pieces

½ red onion, thinly sliced

Coriander leaves, to serve

Sea salt

Freshly ground black pepper


  1. Preheat oven to 200 C / 180 C fan.
  2. 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.
  3. 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.
  4. 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.

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