Spiced Pollack and Piadina Flatbreads

Fried white fish wrapped in homemade Italian flatbreads with ginger, fresh greens, and a spicy chili kick.

Healthy Lunch Fish Flatbread Spicy

Estimated Nutrition

Calories

881.2

kcal / serving

3524.8 kcal total

Carbs

95.6g

per serving

382.4 g total

Fat

44.6g

per serving

178.2 g total

Protein

35.7g

per serving

142.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Tabasco Sauce

0.5

tsp

Soy Sauce

GrainsCereals

500

Plain White Flour

plus extra for dusting

Couscous

Liquids

250

Water

warm

NutsSeeds

tsp

Fine Sea Salt

tsp

Salt

for seasoning

cloves

Garlic

peeled and grated

handful

Coriander

roughly chopped

OilsFats

Olive Oil

Vegetable Oil

Seafood

400

Pollock Fillet

skinned and cut into 1cm slices

Vegetables

Ginger

fresh, peeled and grated

Bok Choi

thinly sliced

Beansprout

pieces

Spring Onion

sliced on the diagonal

Method

Knead the dough on a floured surface for 5-10 minutes until smooth.

Sift flour into a bowl and mix with salt, oil, and water to form a dough.

Garnish with spring onions, coriander, Tabasco, and soy sauce before folding.

Place fish on flatbreads and top with bok choi, beansprouts, and sautéed aromatics.

Sauté garlic and ginger in the remaining pan oil and couscous for 2 minutes.

Fry fish in oil for three minutes, turning halfway, then remove from pan.

Season pollack slices with salt and coat thoroughly in couscous.

Cook each flatbread in a high-heat non-stick pan for one minute per side until puffed and spotted.

Divide dough into eight balls and roll each into 23cm circles.