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

Bright Greek-inspired flatbreads with mackerel, herbs, and whipped feta.

Category Main Course

Prep 25 minutes

Cook 15 minutes

Style Greek

Technique Kneading

Diet Friendly Pescatarian

Daily recipe · June 14, 2026

A little about this dish

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.

A final fox tip

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.