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Seabass Lettuce Wraps with Carrot and Yoghurt Dip

Name: Seabass Lettuce Wraps with Carrot and Yoghurt Dip
Total time: 35 min
Ingredients: 600g seabass fillets; 1 tsp paprika; 1 tsp salt; 1 tbsp olive oil; 12 large lettuce leaves; 2 medium carrots (140g); 200g Greek yoghurt (2 percent fat); 1 small cucumber (100g)

35 min 310 kcal per serving Medium

Instructions

1
Pat the seabass fillets dry with paper towels. Sprinkle both sides with paprika and salt.
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
While the fish is cooking, peel and grate the carrots. Wash and finely dice the cucumber.
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
Wash and pat dry the lettuce leaves. Lay them out on a serving platter.
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
Serve immediately, allowing diners to wrap and enjoy the seabass lettuce wraps with the refreshing dip.

Seabass Lettuce Wraps with Carrot and Yoghurt Dip

Instructions

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