1 large ripe avocado, skin and stone removed, diced
100g/3½oz cherry tomatoes, quartered
1 lemon, ½ zested, ½ thinly sliced
1 tsp lemon juice
750g/1lb 10oz new or baby potatoes, halved
2 fresh rosemary sprigs, needles only, roughly chopped
2 x 160g tins sweetcorn, drained
3 fresh thyme sprigs, leaves only, roughly chopped
sea salt and freshly ground black pepper
2 tbsp olive oil
4 chunky skinless cod fillets, around 160g/5½oz per fillet
2 stale pittas