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Cod Gyros
Fresh cod, warm flatbreads, crunchy salad and plenty of creamy tzatziki — these cod gyros are an easy way to turn a simple piece of fish into a seriously tasty dinner.
The cod is seasoned with oregano, garlic, lemon and a little smoked paprika before being pan-fried until golden and flaky. It's then tucked into warm flatbreads with crisp lettuce, juicy tomatoes, red onion and cool tzatziki.
Quick enough for a midweek meal and perfect for sharing, this is a great recipe when you want something a little different from the usual fish dinner.
🐟 Ingredients
For the cod:
- 2 fresh cod loins
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ lemon
- Salt and black pepper
To serve:
- 4 small flatbreads or pitta breads
- ½ iceberg lettuce, shredded
- 2 tomatoes, sliced
- ½ red onion, thinly sliced
- 150g tzatziki
- Fresh parsley or dill
- Lemon wedges
Method
1. Season the cod
Pat the cod loins dry with kitchen paper and place them in a bowl.
Add the olive oil, garlic, oregano, smoked paprika, a squeeze of lemon and a little salt and black pepper.
Gently coat the cod in the seasoning and leave for around 10 minutes while you prepare the other ingredients.
2. Prepare the salad
Shred the lettuce, slice the tomatoes and finely slice the red onion.
Set everything aside ready to build the gyros.
3. Cook the cod
Heat a large frying pan over a medium-high heat.
Add a little olive oil, then carefully place the seasoned cod into the pan.
Cook for around 4–5 minutes on each side, depending on the thickness of the loins.
The cod should be golden on the outside and opaque and flaky through the centre. Finish with another squeeze of fresh lemon.
4. Warm the flatbreads
While the cod is cooking, warm the flatbreads in a dry frying pan or oven until soft and heated through.
Don't let them become too crisp — you want them flexible enough to wrap around the filling.
5. Build your gyros
Spread a generous spoonful of tzatziki over each warm flatbread.
Add the shredded lettuce, tomatoes and red onion, then break the cooked cod into large flakes and place it on top.
Finish with fresh herbs and another squeeze of lemon.
Fold or roll the flatbread around the filling and serve immediately.
🥗 What to Serve with Cod Gyros
These are filling on their own, but you can easily turn them into a bigger Greek-inspired feast.
Try serving your cod gyros with:
- Greek salad
- Crispy roast potatoes
- Homemade chips
- Grilled vegetables
- Olives
- Extra tzatziki
- Warm pitta bread
A handful of crumbled feta also works brilliantly if you want to add a little extra richness.
🐟 Why Cod Works So Well in Gyros
Cod is ideal for this recipe because its firm, flaky texture holds together well when pan-fried, while its mild flavour works with the garlic, oregano, lemon and creamy tzatziki.
The result is a lighter alternative to the traditional meat-filled gyro, without losing the fresh, satisfying combination of warm flatbread, crunchy salad and bold Mediterranean flavours.
AO Fishmonger's Tip
“Don't overcook the cod. Take it off the heat as soon as the centre is opaque and flakes easily — it'll stay much more tender and juicy.”
Looking for Fresh Cod Loin?
Our fresh cod loin is thick-cut, meaty and beautifully flaky, making it ideal for this recipe.
Prepared by our experienced fishmongers, it's ready to cook at home and works just as well for gyros as it does for fish and chips, baking or pan-frying.