Fish baked in pita bread

Fish baked in pita bread

This is one of my favorite ways of cooking fish. The fish turns out to be very juicy, lavash leaves soaked in oil and juices of fish and greens — it turns out very gently and very tasty. For this recipe, I would recommend using less bony varieties of fish, as fish and pita bread eat it as one. I like to serve this dish without traditional side dishes to fish: potatoes and rice, but simply with a vegetable salad. Since «lavash breading» itself can serve as a side dish. Always serve hot!


● Fish carcass — 1 pc.
● Lavash Armenian thin — 2-3 leaves (depending on the size)
● Butter — about 100 gr.
● Tomato — 1 piece.
● Dill (fresh or dry) — to taste.
● Salt, pepper, spices — to taste

Cooking Fish baked in pita bread:

1. Prepare the fish: remove the film on the abdomen, cut the fins, cut off the head.
2. Cut the tomato into half rings (you can use any other method, but it’s better to be large).
3. Lavash sheets are lubricated with butter. This will give pita bread taste and softness.
4. In the middle of one sheet we spread our fish. Solim, pepper, add the spices — to taste. Personally, I for this recipe only salt.
5. Inside the abdomen, put pieces of butter. He will give the fish a little juiciness.
6. Also in the inside of the abdomen, put the tomato slices and dill. It is better to use fresh dill (it can be put directly with a bunch or finely chopped). If you use fresh fennel — then put it more — the taste will only improve. In principle, you can add parsley for flavor.
7. We wrap the fish in the first sheet of pita bread. We turn and wrap it in the second sheet. Be sure to get so that the pita on all sides well covered the fish, so that there are no «holes». If necessary, use the third sheet.
8. We wrap the fish in pita bread in foil (also very carefully).
9. Put on a baking sheet and put in preheated oven to 180 degrees for about 50 — 60 minutes.

Serve on the table better whole and cut portionwise. I hope that you will like it!

Bon Appetit!

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