Congrio baked in pita bread
4 servings
60 minutes
Congrio baked in lavash is a gourmet dish that combines the tenderness of fish with the subtlety of aromatic spices. Congrio, a sea fish with a dense and juicy texture, is baked in Armenian lavash soaked in butter, giving the dish a crispy crust. Tomatoes and fresh basil add a light tang and refreshing aroma, while khmeli-suneli and garlic reveal depth of flavor. Historically, such methods of cooking fish are found in Mediterranean and Middle Eastern cuisines where the combination of soft fillet and crispy dough is valued. Congrio in lavash is perfect for both family dinners and festive gatherings, served with greens and light sauces. This dish offers harmony of flavors and textures, creating a culinary masterpiece in every bite.
1
You need to use boneless fish fillet, so if you bought a whole fish, you need to cut out the backbone and remove all the bones, which are not many.
- Kingklip (cusk eel) fillet: 500 g
2
Preheat the oven to 190 degrees. Place 2 sheets of lavash on a baking tray, generously brush the top sheet with butter.
- Armenian lavash: 2 pieces
- Butter: 50 g
3
On one edge of the lavash, place the conger fillet, season with salt and add spices to taste. Top with sliced tomatoes and basil leaves.
- Kingklip (cusk eel) fillet: 500 g
- Salt: pinch
- Ground black pepper: to taste
- Garlic powder: to taste
- Khmeli-suneli: pinch
- Tomatoes: 2 pieces
- Basil: 1 bunch
4
First wrap the filling in one layer of lavash, then in a second layer so that the fish is tightly closed.
- Armenian lavash: 2 pieces
5
Bake for 40 minutes. To prevent the lavash from burning, place a few pieces of butter on top halfway through cooking.
- Butter: 50 g