Fish in pita bread pockets

Ingredients

4	Fish fillets (Main)
1 clove	Garlic
1 bunch	Fresh coriander
¼ cup	Safflour oil
3 Tbsp	Extra virgin olive oil
½ cup	Breadcrumbs
1 to taste	Salt & freshly ground pepper
4	Pita breads
1 to serve	Salad greens
1 to serve	Tomato
1 tsp	White wine vinegar

Directions

1. Wash the skinned and boned fish fillets (Such as gurnard) and pat dry with paper towels.
2. Trim to tidy up, then cut into two pieces along the natural seam.
3. Place in a bowl with the garlic, chopped coriander, safflower oil, one tablespoon of the olive oil and the breadcrumbs.
4. Season lightly, then toss to mix well. The fish should be lightly coated with crumbs. Add more if necessary, or more safflower oil if the mixture is too dry.
5. Leave to marinate an hour or two.
6. Meanwhile, cut each pita bread loaf in two and use a thin-bladed knife to open each half into a "pocket".
7. Trim off and discard any stalks from the salad greens, wash the leaves and dry thoroughly. Slice the tomatoes, place on paper towels and salt lightly.
8. Place the wine vinegar in a small jar, add the remaining olive oil, season and shake to blend.
9. Ten minutes before you serve, grill the fish pieces in the oven until lightly golden, turning once and not to overcooking.
10. Turn the grill off and warm the pita bread pockets in the oven while you toss the greens in the dressing.
11. Stuff each half-loaf with the greens, tomato and two pieces of gurnard. Serve with lots of serviettes.