From above, two oval golden flatbreads are swirled with white whipped feta, topped with bronzed mackerel flakes, ribboned charred zucchini, glossy deep-red cherry relish, scattered dill and mint, thin radish slices, and lemon zest, finished with a shimmer of olive oil.

Griddled Mackerel Flatbreads with Whipped Feta, Charred Zucchini & Cherry Relish

Name: Griddled Mackerel Flatbreads with Whipped Feta, Charred Zucchini & Cherry Relish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: small fresh mackerel fillets, 2 fillets (about 7 oz total) pin bones removed, skin on; bread flour, 1 1/3 cups, plus extra for dusting; warm water, 6 3/4 tbsp warmed; feta cheese, 2 oz crumbled; Greek yogurt, 1/4 cup; small zucchini, 1 shaved into ribbons or thin strips; sweet cherries, about 1/2 cup pitted and roughly chopped; radishes, 4 very thinly sliced; small garlic clove, 1 grated; fresh dill, 1 tbsp, plus extra for garnish chopped; fresh mint, 1 tbsp, plus extra for garnish torn; fresh oregano leaves, 1 tsp; lemon, 1 zest finely grated, half juiced, remaining half cut into wedges; honey, 1 tsp; red wine vinegar, 1 tsp; toasted pistachios, 1 tbsp roughly chopped; Aleppo pepper, 1/2 tsp; extra-virgin olive oil, 3 tbsp divided; sea salt, 1/2 tsp, plus more to taste; black pepper, 1/4 tsp; sugar, 1/4 tsp

Category Main Course

Prep 25 minutes

Cook 15 minutes

Style Greek

Technique Kneading

Diet Friendly Pescatarian

Daily Recipe: June 14, 2026

This sunny-weather bread leans Greek without falling into the usual taverna clichés: think charred spring zucchini, silky whipped feta, and glossy mackerel layered over warm skillet flatbreads. Fresh dill, mint, lemon, and a quick cherry relish keep it bright and seasonal, while the rich fish brings depth and a beautiful contrast of textures.

Ingredients (for 2)

Small fresh mackerel fillets - 2 fillets (about 7 oz total) - pin bones removed, skin on
Bread flour - 1 1/3 cups, plus extra for dusting
Warm water - 6 3/4 tbsp - warmed
Feta cheese - 2 oz - crumbled
Greek yogurt - 1/4 cup
Small zucchini - 1 - shaved into ribbons or thin strips
Sweet cherries - about 1/2 cup - pitted and roughly chopped
Radishes - 4 - very thinly sliced
Small garlic clove - 1 - grated
Fresh dill - 1 tbsp, plus extra for garnish - chopped
Fresh mint - 1 tbsp, plus extra for garnish - torn
Fresh oregano leaves - 1 tsp
Lemon - 1 - zest finely grated, half juiced, remaining half cut into wedges
Honey - 1 tsp
Red wine vinegar - 1 tsp
Toasted pistachios - 1 tbsp - roughly chopped
Aleppo pepper - 1/2 tsp
Extra-virgin olive oil - 3 tbsp - divided
Sea salt - 1/2 tsp, plus more to taste
Black pepper - 1/4 tsp
Sugar - 1/4 tsp

Preparation

Step 1 - 🥣🍞✋

Mix the bread flour, warm water, 1 tbsp olive oil, sugar, and 1/2 tsp sea salt in a bowl until a shaggy dough forms. Knead for 4 to 5 minutes until smooth, then cover and let it rest for 20 minutes.
Step 2 - 🧀🥄🍋

Blend or mash the feta cheese, Greek yogurt, half of the grated garlic, 1 tsp lemon juice, and 1 tsp olive oil until creamy and spreadable. Set aside.
Step 3 - 🍒🍯🥣

Combine the chopped cherries, red wine vinegar, honey, oregano leaves, half the lemon zest, a pinch of salt, and a little black pepper in a small bowl. Let it sit while you prepare the rest.
Step 4 - 🥒🔥🍳

Toss the zucchini ribbons with a little olive oil, a pinch of salt, and black pepper. Cook in a hot grill pan or skillet for 1 to 2 minutes until just tender and lightly charred, then set aside.
Step 5 - 🐟🧄🌶️

Pat the mackerel fillets dry, then season with the remaining grated garlic, Aleppo pepper, a pinch of salt, black pepper, and a little lemon zest.
Step 6 - 🐟🍳✨

Heat the same pan with 1 tbsp olive oil and cook the mackerel skin-side down for 3 to 4 minutes until crisp. Flip and cook 1 to 2 minutes more until just cooked through, then rest for 1 minute and flake into large pieces.
Step 7 - 🫓🔥👌

Divide the dough into 2 pieces and roll each into a rustic oval about 1/4 inch thick, using extra flour for dusting if needed. Cook in a lightly oiled hot skillet for 2 to 3 minutes per side until puffed, golden, and charred in spots.
Step 8 - 🫓🧀🐟

Spread the whipped feta over each warm flatbread, then top with the charred zucchini and flaked mackerel.
Step 9 - 🍒🌿🥜

Spoon over the cherry relish, then scatter with the radish slices, chopped dill, torn mint, toasted pistachios, and the remaining lemon zest.
Step 10 - 🍋🌿🍽️

Drizzle with the remaining olive oil, garnish with extra dill and mint, and serve right away with lemon wedges on the side.

Additional

If fresh mackerel is hard to find, good-quality smoked mackerel works beautifully—just skip the pan-searing and fold it over the flatbreads at the end. The cherry relish is the unexpected twist here: sweet-tart fruit with oily fish is a classic flavor pairing, and it makes the whole plate pop in photos.