Flathead Wraps with Feta and Olive Dip
FEATURING MONJAY MEZZA’S FETA & OLIVE DIP
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Fish has an intimidating reputation when it comes to the kitchen. Maybe it’s because they come from the ocean, which is scary. Or because you can buy them with their eyes still in, which is scary. Maybe it’s simply because we don’t cook with them as much as we do land animals, which is a shame. Not only is sustainably caught fish better for the environment compared to any animal farmed on land, it’s also a doddle to cook.
Knowing how to spot fresh fish can also be a point of consternation, though it too is nothing to be wary of. Glossy eyes and red gills are the keys to buying whole fish, but most of us look for fillets. In that case, just make sure the flesh has a nice sheen and doesn’t look dry. If the fishmonger picks up the fillet and gaps appear between the muscle fibres where it bends, don’t buy it – it’s been sitting out too long, it’s too dry and will have an unpleasant texture.
Now, this dish calls for fish to be married with cheese. Why this combination has for so long been considered a sacrilege by some is a mystery, considering the Greeks have been serving feta and haloumi alongside all manner of seafood for centuries. And they know a thing or two about it.
- 6 flathead tails
- 2 large ripe tomatoes
- ½ a Lebanese cucumber
- 1 avocado
- Olive oil
- A lemon
- A handful of flat leaf parsley
- A lemon
- 2 garlic cloves
- A knob of butter
- Pickled onion
- 6 soft wraps or tacos
- 1 tub Monjay's Feta & Olive Dip
Take the fish out of the fridge and leave uncovered as it comes to room temperature.
Dice the tomatoes, cucumber and avocado into a smallish dice, then mix together gently in a bowl with a couple of tablespoons of olive oil, a squeeze of lemon juice and salt and pepper. Leave to one side as they become acquainted.
Roughly chop the parsley and the garlic together. Oil the fish and season well with salt. Put a frying pan over a medium flame, let it come to heat and then add the butter and a tablespoon of olive oil. Lay the fish in the pan and gently fry for two minutes. Turn over and add the garlic, parsley and the juice of half a lemon, stirring it into the gaps between the fish so it fries a little in the butter and oil. Cook the fish for another two minutes. Just before you take it out, tip the frypan a little and spoon the herby, garlicky, lemony sauce over the fish. Transfer the fish to a plate.
Prepare the wraps or tacos by heating briefly in a clean frypan. To assemble a wrap, spread some of the Feta & Olive Dip down the middle and then top with a flathead tail. Spoon over some of the tomato salsa and strew with a little of the pickled onion.
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