Tandoori fish pittas

Ingredients:

• 4 wholemeal pittas
• 4 tablespoons natural yogurt
• 1/2 cucumber, peeled and chopped into 2cm (3/4 in) pieces
• 3 tablespoons chopped coriander
• 40g (1 1/2 oz) Everyday Value unsalted butter, melted
• 4 teaspoons tandoori spice
• 4 chunky white fish fillets, such as cod loin, skinned
• 1 lime
• lime wedges
• chopped fresh coriander

Preparation:

1. Toast the pittas on the barbecue (or in a hot griddle pan) for 1 to 2 minutes each side. 
2. Cut each pitta open lengthways to create a pocket ready for the fish. 
3. Spread the inside of each pitta with 1 tablespoon yogurt, then top with the sliced cucumber and chopped coriander. 
4. Set aside while you barbecue the fish.
5. In a bowl, mix the melted butter with the tandoori spice. 
6. Brush the fish fillets with the spiced butter and place it on the barbecue (or in a frying pan). 
7. Cook for 3 minutes, then brush again with the remaining butter and turn the fillets over. 
8. Cook, on this site, for a further 3 to 4 minutes, until the flesh is opaque and cooked through. 
9. Remove the fish fillets from the barbecue (or frying pan) and squeeze over the lime juice.
10. To serve, put a tandoori fish fillet in each pitta and sprinkle with a little more coriander. 
11. Serve with extra lime wedges for squeezing over, if you like.