Shark and Bake

Ingredients for Shark and Bake

• 450g catfish fillets or tilapia fillets

• 45ml fresh lime juice

• 3 tablespoons finely chopped spring onion

• 3 garlic cloves, minced

• 1 1/2 teaspoons chopped fresh thyme

• 3/4 teaspoons minced seeded Scotch bonnet chilli or habanero chilli

• 3 tablespoons vegetable oil

• Plain flour

• 6 pita bread rounds, warmed

• Chopped lettuce leaves

• Tomato slices

• Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

How to make Shark and Bake

Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, spring onion, garlic, thyme, and chilli in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in centre, about 2 minutes per side. Transfer fish to paper towels to drain.

Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.