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30-Minute Baked Fish Lavash Wraps
The secret to perfectly cooked fish is wrapping it in thin lavash flatbread before baking. The bread turns beautifully flaky and crisp in the oven, while the fillets gently steam inside to remain moist and tender. A bright tapenade made from chopped olives, fresh parsley, and lemon zest adds a briny, herbaceous punch. It's a clever method that yields a satisfying lunch or dinner without much fuss. Look for rectangular lavash in the bread aisle to ensure the tightest roll and best crunch.
Equipment
- Oven
- Baking sheet
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
- 1Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- 2Mix the chopped olives, fresh parsley, and minced garlic together in a medium bowl.
- 3Grate the zest of one lemon directly into the olive mixture, then halve the lemon and squeeze its juice into the bowl. Stir in 1 teaspoon of olive oil. Slice the second lemon into wedges and set aside.
- 4Dry the fish fillets thoroughly with paper towels. Surface moisture prevents the flatbread from getting crispy. Season both sides with the salt and black pepper.
- 5Lightly brush a single piece of lavash flatbread with 1 teaspoon of olive oil. Position one seasoned fish fillet on the shorter side of the oiled lavash, leaving a 2-inch border. Spoon one-quarter of the olive tapenade evenly over the fish.
- 6Fold 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.
- 7Build the remaining three wraps using the rest of the lavash, fish, and tapenade. Space them evenly on the baking sheet so they don't steam instead of crisping.
- 8Bake 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. Serve with the reserved lemon wedges.
Nutrition
280kcal
Calories
32g
Protein
11g
Fat
5g
Fiber
967mg
Sodium
52mg
Cholesterol
Notes
- Ingredient tip: Using rectangular lavash instead of round flatbreads makes rolling much easier and yields a crispier wrap.
- Prep tip: Drain canned or jarred olives thoroughly before chopping so the tapenade doesn't make the bread soggy.
- Technique: To easily pit whole olives, gently crush a few at a time under the flat base of a heavy mug or glass measuring cup, then discard the pits.