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Cheesy smoked cod pita


  • Preheat overhead grill to highest degree. 
  • Heat the milk in a large heavy-bottomed pan and poach the fish for 6-8 mins until cooked.
  • Then remove the skin and bones and flake the cod, reserving the poaching liquid.
  • Combine the cheese, Worcestershire, ground pepper and mustard in a large bowl. Mix in about 50 ml of the poaching liquid and fold in the flaked fish.
  • Place the pita breads on a large baking sheet, mound the mixture on top and grill until golden and bubbling.
  • Serve with a simple green salad on the side.


  • 2 cups milk
  • 200 gm smoked cod
  • 100-150 gm grated tasty cheese
  • a splash of Worcestershire sauce
  • freshly ground pepper
  • a good dollop of Dijon mustard
  • 4 pieces pita bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm