Grilled cod in pita

Chef Grigoris Helmis marinates cod fillet with BBQ sauce and soy sauce, bakes it in the oven, and serves it in pitas used for souvlakia with tomato, cucumber, and herbs.

This is cod like you've never tasted before.

Materials for the cod:

600 gr. boneless cod fillet, thawed
Four tsp. BBQ sauce
2 tsp. soy sauce
One clove of garlic, chopped
Two tsp. of extra virgin olive oil
2-3 sprigs of fresh thyme
3 tsp. tablespoon dry white wine
1 pinch red hot pepper

For the pitas

Four pitas used for souvlakia
One medium tomato, cut in half
1/2 cucumber, thinly sliced
One medium onion, sliced
1/2 lemon, the juice
One handful parsley, chopped

Procedure

Step 1

Mix the BBQ sauce, garlic, soy sauce, olive oil, thyme, wine and pepper in a bowl.
Add the cod, mix and marinate for 15 minutes. Put it in a small pan, pour over as much marinade as is left in the bowl, cover it with aluminium foil and bake for 30 minutes at 180ºC in a preheated oven.

Step 2

Remove the fish, pour the cooking juice into a small pan, and condense it on medium to low heat until half is left. Break the cod with a fork, mix it with the juice from the pan, and divide it into four pies, serving with tomato, cucumber, onion, lemon juice, and parsley.

Styling: Tzannis Sifnaios, Food styling: M. Georgiadis, Photos: Studio M.

Grigoris Helmis is a columnist for Olive Magazine. Translated by Paul Antonopoulos.

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