Sea Bass wrap with guacamole – Recipe

Quick, fresh, and full of flavor,  these sea bass pita wraps with avocado, lime mayo, and crunchy cashews are ready in minutes.

Ingredients

• 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

Cooking Instructions

• 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.