Vic Williams: Fish in pita bread pockets

Fish in pita bread pockets. Picture / Kellie Blizard

Serves 4

4 gurnard fillets, skinned and boned
1 clove garlic, finely chopped
handful fresh coriander leaves, finely chopped
1/4 cup safflower oil
3 tbsps extra-virgin olive oil
1/2 cup breadcrumbs
salt and pepper
4 pita bread loaves
salad greens
tomatoes
1 tsp white wine vinegar

Wash the gurnard fillets 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, 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.