Seabass Lettuce Wraps with Carrot and Yoghurt Dip

Instructions

1. 1

   Pat the seabass fillets dry with paper towels. Sprinkle both sides with paprika and salt.

2. 2

   Heat the olive oil in a non-stick skillet over medium-high heat. Add the seabass fillets and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and let rest for a minute, then break into large bite-sized pieces.

3. 3

   While the fish is cooking, peel and grate the carrots. Wash and finely dice the cucumber.

4. 4

   In a small bowl, combine the Greek yoghurt, grated carrots, and diced cucumber. Mix well to create the carrot and yoghurt dip. Season with a pinch of salt if desired.

5. 5

   Wash and pat dry the lettuce leaves. Lay them out on a serving platter.

6. 6

   To assemble, place a portion of cooked seabass onto each lettuce leaf. Top with a generous spoonful of the carrot and yoghurt dip.

7. 7

   Serve immediately, allowing diners to wrap and enjoy the seabass lettuce wraps with the refreshing dip.