Fish Gyros with a Greek-Style Salsa Verde
Serves 4 

¼ cup (60ml) Berio Extra Virgin Olive Oil 
¼ cup plain flour 
1 teaspoon Maldon Sea Salt flakes 
600g flathead, skin off  
4 pita bread 
1/2 cup (140g) Greek yoghurt 
Fried potatoes 
1/2 iceberg lettuce, thinly shredded 
1 red onion, sliced 

Greek-Style Salsa Verde 
1 garlic clove, crushed 
2 teaspoons capers, drained, finely chopped 
Small handful parsley leaves and oregano leaves
1 teaspoon Beaufor red wine vinegar 
Zest of 1 lemon
¼ cup (60ml) Berio Olive Oil 
1 banana pepper, steam and seeds removed, finely chopped
1 teaspoon Maldon Sea Salt flakes 

For the Greek salsa verde, place all ingredients into a bowl and season with 1 teaspoon of Maldon Sea Salt flakes. Set aside until needed.  

Heat oil in a large non-stick fry pan over medium low heat. Place the flour and Maldon Sea Salt flakes onto a plate and mix to combine. Carefully dust the fish in the flour mixture. Fry fish in batches for 2-3 minutes on each side until golden brown. Wipe out the pan and drizzle with a little olive oil and cook the pita for 1-2 minutes on each side until golden. 

To serve the fish gyros, spread pita bread with yoghurt, top with fish, fried potatoes, lettuces, red onion and a good drizzle of Greek salsa verde.

Recipe by: Helena Moursellas