CookEat Recipe
Mushroom and Haddock Pita Bites
Roasted haddock and softened mushrooms and leek are folded with ricotta, parsley, thyme and herbs. Spoon the topping onto crisp pita triangles just before serving.
Method
Steps
Step 1
Heat the oven to 200°C. Check the raw haddock fillets for bones and place in a baking dish with 1 tablespoon of the measured olive oil. Bake for about 12–18 minutes, until a clean thermometer reads 70°C at the thickest point. Flake into small pieces.
Step 2
Clean and finely chop the mushrooms. Split the leek, rinse between its layers and thinly slice it. Cook both in a wide pan with 1 tablespoon oil over medium heat for 10–12 minutes, stirring, until soft and any liquid has evaporated.
Step 3
Wash and finely chop the parsley, thyme and herbs. Fold them into the mushrooms with the ricotta, remaining 1 tablespoon oil and haddock; break up any large flakes.
Step 4
Split the pita, cut into bite-size triangles and toast on a tray at 200°C for 4–6 minutes until crisp. Spoon on the topping immediately before serving. Serve the six portions as small shared plates with several bites each.
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