Thin lavash is a versatile product. You can make a regular snack from it – shawarma or envelopes, and a sweet pie or strudel, and an appetizer. Today we are preparing a fish appetizer – trout baked in pita bread. Juicy, tasty trout in a slightly crispy lavash shell will be very useful on a festive table.
Prepare all ingredients. Lime can be replaced with a quarter of lemon, instead of parsley, take any greens – spinach, dill or cilantro. Peel the trout (or salmon) of bones and skin. Turn on the oven to heat up to 180 degrees.
Cut the fish into cubes 10 cm long and 2 cm thick.
Season the fish with salt, black pepper and freshly squeezed lime juice.
Cut a sheet of pita bread into rectangles about 10×15 cm (focus on the length and number of pieces of trout). It is convenient to do this with scissors. From 1 sheet of lavash, I got 12 blank rectangles.
Place a slice of prepared trout and a few parsley leaves on the short edge of the pita bread.
Divide the butter into slices according to the number of trout pieces. Place a slice of butter on top of the fish.
Wrap the stuffed pita bread with a roll. In the same way, prepare rolls from the remaining pita bread, fish, herbs and butter.
Place all the rolls in a baking dish. If the bottom of the mold is even, cover it with parchment.
Bake trout in pita bread in an oven preheated to 180 degrees for 20 minutes. After 15 minutes of baking, turn the rolls over to the other side so that the pita is crispy and ruddy on all sides.
Place the pita baked trout on a plate or serving platter and garnish with fresh parsley.
Ingredients
Print Recipe
Pin Recipe