This is one of my favorite cooking methods. The fish turns out very juicy, the sheets of pita are soaked with oils and juices of fish and greens – it turns out very soft and very tasty. For this recipe, I would recommend using less bony varieties of fish, as fish and pita are eaten as one. I love to serve this dish without the traditional side dishes for fish: potatoes and rice, but just with a vegetable salad. Since the "lavashevaya breading" in itself can serve as a side dish. Serve necessarily hot!
● Fish carcass – 1 pc.
● Armenian thin pita bread – 2-3 leaves (depending on size)
● Butter – about 100 gr.
● Tomato – 1 pc.
● Dill (fresh or dry) – to taste.
● Salt, pepper, spices – to taste
1. Prepare the fish: remove the film on the abdomen, cut the fins, cut off the head.
2. Cut the tomato into half rings (in any other way, but better close-up).
3. Sheets of pita bread grease with butter. This will give the pita taste and softness.
4. Put our fish in the middle of one sheet. Salt, pepper, add spices – to taste. Personally, I only use salt for this recipe.
5. Inside the abdomen put the pieces of butter. He will give the fish a little juiciness.
6. Also inside the abdomen put the slices of tomato and dill. It is better to use fresh dill (it can be put directly in a bunch or finely chopped). If you use fresh dill – then put it more – the taste will only improve. In principle, you can add parsley for flavor.
7. Wrap the fish in the first leaf of pita. Turn over and wrap in the second sheet. It must surely turn out so that the pita bread on all sides covers the fish well, so that there are no “holes”. If necessary, use the third sheet.
8. Wrap the fish in pita bread in foil (also very carefully).
9. Put on a baking sheet and put in a preheated oven to 180 degrees for about 50 – 60 minutes.
Serving on the table is best wholly and portion cut. Hope you enjoy it!
Enjoy your meal!
Categories: Light Snack