Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, parsley, salt, and pepper. Mix well to create the lemon herb sauce.
- Place the cod fillet on a baking tray, brush half of the lemon herb sauce over the top, and bake for 15-20 minutes until the fish flakes easily with a fork.
- While the cod is baking, heat a skillet over medium heat. Add the shredded cabbage and sauté for 4-5 minutes until slightly softened but still crisp.
- Once the cod is done, flake the fish using a fork and combine it with the sautéed cabbage and diced beets. Drizzle the remaining lemon herb sauce over the mixture and stir gently to combine.
- Warm the pita bread slightly in the oven or a skillet.
- Cut the pita bread in half and stuff each half with the cod and vegetable mixture. Serve halved with a side salad of cucumber and cherry tomatoes, and drizzle tahini over the top if desired.
Nutrition
Notes
Feel free to experiment with this dish! You can substitute the cod with another mild white fish or even chickpeas for a vegetarian option. Adding herbs like dill or cilantro can give it a different flair, so don’t hesitate to get creative! If you have leftovers, store the filling separately from the pita to keep them fresh. Reheat the filling before stuffing the pitas again, or enjoy it as a salad!