Prepare the rocket salad by mixing the ingredients together.
Season the gopa and fry in a non-stick frying pan coated with a little oil. At the same time, sprinkle the pitta breads with a little oil and oregano, and warm them in another large frying pan.
Serve the fish on a layer of pitta and aubergine dip, covered with rocket salad.
Ingredients:
8 ‘gopa’ (bogue fish), cleaned and cut into fillets
4 Greek pitta breads
1 ½ tbsps olive oil +
2 tsps for the pitta
Oregano
4 Greek pitta breads
1 ½ tbsps olive oil +
2 tsps for the pitta
Oregano
Aubergine Dip:
2 aubergines
1 tbsp mayonnaise
2 tbsps strained yoghurt
1 tbsp olive oil
½ tbsp vinegar
½ clove garlic, crushed
1 ½ tbsps finely chopped parsley
Salt, pepper
1 tbsp mayonnaise
2 tbsps strained yoghurt
1 tbsp olive oil
½ tbsp vinegar
½ clove garlic, crushed
1 ½ tbsps finely chopped parsley
Salt, pepper
Rocket Salad:
4 small handfuls tender rocket leaves
4 cherry tomatoes, quartered
½ tbsp drained capers
1 tbsp olive oil
1 tsp vinegar
Salt, pepper
4 cherry tomatoes, quartered
½ tbsp drained capers
1 tbsp olive oil
1 tsp vinegar
Salt, pepper
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