Whitefish Flatbreads with Slaw

Instructions

1. Prepare the Whitefish

   2 min hands-on30 min waiting

   • Pat the whitefish fillets dry with a paper towel.
   • Sprinkle both sides with salt and let rest for 30–40 minutes.

2. Grill the Whitefish

   2 min hands-on4 min waiting

   • Preheat grill or stovetop grill pan to medium-high heat.
   • Brush fillets lightly with olive oil.
   • Place skin-side down on the grill and cook for 4–5 minutes until opaque and flaky.

3. Make the Flatbread Dough

   3 min hands-on

   • Combine whole-grain wheat flour, baking powder, Greek yogurt, olive oil, and water in a large bowl.
   • Mix until a rough dough forms.

4. Knead and Rest Dough

   4 min hands-on15 min waiting

   • Knead dough on a lightly floured surface for 3–4 minutes until smooth and elastic.
   • Divide into four portions, shape into balls, cover with a damp cloth, and rest for 15 minutes.

5. Cook the Flatbreads

   6 min hands-on12 min waiting

   • Roll each dough ball into a thin circle about 20 cm in diameter.
   • Heat a dry skillet or grill pan over medium-high heat.
   • Cook each flatbread for 1–2 minutes per side until puffed and golden.

6. Prepare the Zesty Slaw

   5 min hands-on10 min waiting

   • Finely shred cabbage, onions, and carrots.
   • Toss with fresh parsley, dill, vinegar, mustard, black pepper, and lemon juice.
   • Let sit for 10–15 minutes to meld flavors.

7. Assemble the Flatbreads

   2 min hands-on

   • Spread sour cream over each warm flatbread.
   • Add a generous handful of zesty slaw and pieces of grilled whitefish.
   • Drizzle with olive oil and a squeeze of lemon juice.

8. Serve the Flatbreads

   1 min hands-on

   • Serve immediately while warm and enjoy.
   • Cooking tips:
   • Use fresh herbs like parsley and dill to enhance the herby flavor profile of the dish.
   • For extra crunch, chill the slaw in the refrigerator before serving.
   • To achieve a crispy flatbread texture, ensure the pan is hot before cooking.
   • If whitefish is unavailable, substitute with another mild, flaky fish like cod or tilapia.
   • Adjust the seasoning of the slaw and fish to your taste preferences by adding more vinegar or mustard for tanginess.