Chop the fish very finely using a knife. You want it to have some chunky bits, so not completely minced.
Finely chop the herbs and add them to the fish with the seasoning and mix well to combine.
Divide the mixture into 8 equal parts, and stuff each pita pocket.
When you’re ready to cook, preheat your grill (or, if the sun isn’t shining, the oven at 180°C (fan).
Brush each pita pocket with olive oil.
Toast on the grill barbecue grill or under the grill until cooked through (about 15 minutes) turning them over halfway thorough midway and making sure to crisp the pita on both sides.
Shiri Kraus is chef and co-founder of The Black Cow, Camden Instagram: theblackcowcamden
