Sydney Seafood School :: Flathead Pitas with Tzatziki & Cherry Tomato Salad

Ingredients

• 250g cherry tomatoes, halved
• ½ small red onion, finely sliced
• ¼ cup torn mint leaves
• 1 teaspoon sumac (see notes)
• ⅓ cup extra virgin olive oil
• Salt flakes and freshly ground black pepper, to taste
• 4 x 150g Flathead fillets, skin off, bones removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground coriander
• 4 rounds pita bread, halved
• 4 large leaves butter lettuce