Shredded Snapper & Avocado Flatbread | Gourmet Traveller

Ingredients

• 4 skinless snapper fillets (about 200gm each)
• 2 tbsp olive oil, plus extra for drizzling
• ½ cup coriander, coarsely torn (firmly packed)
• To serve: lime wedges
• Flatbread
• 10 gm dried yeast
• 310 gm bread flour
• 250 gm wholegrain organic flour (see note)
• 1 tsp caster sugar
• 50 ml olive oil, plus extra for drizzling
• Aïoli
• 1 garlic clove, finely chopped
• 1 egg yolk
• 1 tbsp white wine vinegar
• ½ tsp Dijon mustard
• 220 ml vegetable oil
• Avocado purée
• 1 large avocado (about 250gm), flesh coarsely chopped
• Juice of 1 lime
• 1 tsp olive oil