Persian fish on lentil and pita salad – Jen Smith – Med Meanderings

Ingredients

• 2 pita breads
• 3 tablespoons olive oil
• 1 teaspoon caraway seeds
• 12 small flathead fillets
• 1 teaspoon ground tumeric
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon
• 1 cup puy lentils
• 1 red onion, finely chopped
• 1 cucumber, finely chopped
• 1 cup fresh mint leaves
• 1 cup coriander leaves
• 1 lemon, juice and zest, plus a lemon to quarter to serve
• Plain Greek yoghurt, to serve