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There’s something special about wrapping up a great day on the water with a meal made from your own fresh catch. This flake souvlaki recipe from WIRFAB Leader, Cara Cummings, is a family favourite—zesty, satisfying, and perfect for casual summer dinners!
Ingredients
(serves four)
- 4 fillets flake
- Handful fresh oregano (or 2 tsp dried)
- ¼ cup olive oil
- Pinch salt
- Juice of 1 lemon
- ½ iceberg lettuce
- 2 tomatoes
- 1 cucumber
- Tartare sauce
- Souvlaki/Pita wraps
Did you know?
Flake is a term for shark meat, most commonly gummy shark – a sustainable and tasty choice caught right here in Victorian waters. This recipe is also great with fresh flathead tails!
Instructions
- In a medium bowl, mix together the oil, lemon juice, salt and oregano to make the marinade.
- Add the flake to the marinade, coat well and let rest for 10 minutes.
- Whilst the flake is resting, shred the lettuce, thinly slice the tomato and peel ribbons of cucumber.
- Heat frypan and place flake into a hot dry pan. Allow the flake to cook approx 3 minutes each side.
- Remove fish from pan and heat both sides of the wrap.
- To build the wraps, start with a drizzle of tartare down the centre and then layer with the lettuce, tomato, flake and cucumber. Fold the bottom of the pita over the ingredients to seal the end and roll into a wrap.
Enjoy while hot!
Got a favourite way to cook your catch? Tag us @wirfabnetwork or use #WIRFABCatchnCook to share your version!