INGREDIENTS:
1 can of scabbardfish in olive oil
2 pita breads
q.s. olive oil
1 roasted red pepper
q.s. rocket leaves
q.s. salt and pepper
PREPARATION:
Start by putting a drizzle of olive oil in a frying pan, open the pita breads in half and let them toast slightly in the frying pan. Reserve.
Place the roasted peppers in a blender, season with salt and pepper and grind everything by adding a little olive oil until you get a cream. Reserve.
Open the can of scabbardfish in olive oil and drain the olive oil. Carefully remove the fillets and set aside.
Spread some red pepper cream on the base of the pita bread halves. Arrange the scabbardfish fillets on top and place the rocket leaves over it. Cover with the other half of the pita bread and it’s ready to serve.
