Crispy Baked Lavash Wraps with Fish

Ingredients

• 24 pitted jarred or canned olives, finely chopped
• ¼ cup chopped fresh parsley, leaves and stems
• 1 garlic clove, minced
• 2 lemons
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 4 (4-ounce) frozen skinless fish fillets (from the More Sustainable Seafood Choices list on page 19 ), thawed
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon black pepper
• 4 (12 × 9-inch) pieces lavash flatbread

Instructions

1. 1Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. 2Mix the chopped olives, fresh parsley, and minced garlic together in a medium bowl.
3. 3Grate the zest of one lemon directly into the olive mixture using a fine rasp grater, then halve the lemon and squeeze its juice into the bowl.
4. 4Slice the second lemon into wedges and set them aside for serving. Stir one teaspoon of olive oil into the olive mixture and set the bowl aside.
5. 5Dry the fish fillets thoroughly with paper towels and season both sides with the salt and black pepper. Lightly brush a single piece of lavash flatbread with one teaspoon of olive oil.
6. 6Position one seasoned fish fillet on the shorter side of the oiled lavash, leaving a two-inch border. Spoon one-quarter of the olive tapenade evenly over the fish.
7. 7Fold the long sides of the flatbread inward over the fish, fold the bottom edge up, and roll the entire package tightly. Place the rolled wrap seam-side down on the prepared baking sheet.
8. 8Build the remaining three wraps using the rest of the lavash, fish, and tapenade. Space them evenly on the baking sheet to allow air circulation.
9. 9Bake for about 20 minutes, or until the flatbread turns crisp and golden. Check for doneness by slicing one wrap in half to ensure the fish is completely opaque in the center.
10. 10Slice the remaining wraps in half and serve them immediately with the reserved lemon wedges.
11. 11Drain the canned or jarred olives thoroughly before using them in the tapenade.
12. 12Pit whole olives easily by gently crushing a few at a time under the flat base of a heavy mug or glass measuring cup.
13. 13Discard the loosened pits from the smashed olives before finely chopping them for the tapenade.

Nutrition

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