Sea Bass wrap with guacamole

4 sea bass fillets precooked with grill marks (~400gr)

4 arabic pita bread

2 ripe avocados

1 cilantro bunch, finely chopped

1 medium sized onion

1 medium sized tomato

1 lime (zest and juice)

4 tablespoons mayonnaise

4 tablespoons roasted cashews, broken

4 tablespoons extra virgin olive oil

50gr breadcrumbs

2 teaspoons cumin

1 teaspoon salt

½ teaspoon cayenne pepper

Mix the breadcrumbs with the cumin, salt and cayenne pepper.

Preheat oven to 392°F, transfer fillets to a foil-lined sheet tray coated with vegetable oil with the skin facing down. Heat up the fillets in the oven for 6’ in medium position.

In the meantime, peel and slice the avocado. Dice the onion and tomato.

Mix the mayonnaise with the lime zest and juice. Break the cashews and chop the cilantro.

Place the mayo mix and avocado slices along the middle of the pita bread. Sprinkle some cilantro and place the baked fillet on top. Add the cashews, tomato and onion.

Fold the sides and wrap tightly.