Cod Gyro Recipe

Make marinade

In a shallow bowl or plate combine 2 tbs olive oil, 1.5 tbs lemon juice, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp ground cumin, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper. Whisk to a uniform paste.

Pat the cod fillets dry with paper towels. Place fillets in the bowl and spoon marinade over them, turning to coat both sides. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil if needed. Sear the cod fillets 3–4 minutes per side, depending on thickness, until a golden crust forms and the fish registers 130–135°F (54–57°C) for moist, flaky fish. Remove from pan and let rest 2–3 minutes; residual heat will finish cooking. Flake into large chunks for assembly.

Prepare cucumber: grate the cucumber and place in a fine mesh sieve or clean kitchen towel. Sprinkle a pinch of salt, squeeze or press to remove excess moisture until cucumber measures about 1/2 cup packed. This prevents watery tzatziki.

In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbs chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Chill in refrigerator while you finish other components to allow flavors to meld (15–30 minutes ideal).

Warm and char pitas: heat a grill pan or skillet over medium-high heat. Brush each pita lightly with melted butter or 1/2 tsp olive oil per side. Grill 30–60 seconds per side until warmed and slightly charred or puffed. Keep warm wrapped in foil.

Make lemon vinaigrette for arugula: in a small bowl squeeze juice from the lemon (about 1 tbs), whisk with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss the 3 cups arugula, 2 cups tomatoes, and 1/2 cup thinly sliced red onion with the dressing just before assembly so the greens remain crisp.

Spread about 2 tbs tzatziki onto each warm pita (adjust to taste).

Place a handful (about 1/2 cup) of lemon-dressed arugula and tomatoes on top of the tzatziki for each pita, distributing the salad evenly across 4 pitas.

Top with flaked seared cod (one fillet per pita, or divide fillets to suit). Add a few slices of red onion if you prefer extra crunch and a sprinkle of chopped parsley and optional red pepper flakes to taste.

Serve immediately with lemon wedges on the side for extra brightness.