DILL AND LEMON YOGURT CRISPY FISH LETTUCE WRAPS
4 tbsp sourdough breadcrumbs
½ tsp dried oregano leaves
1 tbsp finely grated lemon rind
90g firm white fish fillet, cut into strips
1 egg white, lightly beaten
2 tbsp no-fat greek-style yoghurt
1 tbsp lemon juice
2 tsp finely chopped fresh dill
1 tsp drained, rinsed baby capers
3 baby cos lettuce leaves, trimmed
15g carrot, sliced thinly lengthways
Chilli salt and dill sprigs, to serve
Preheat oven to 220°C. Line an oven tray with baking paper.
Combine breadcrumbs, oregano and rind in a small bowl; season to taste with salt and pepper.
Dip fish into egg white and then press into the breadcrumb mixture until well coated. Place on oven tray. Lightly spray fish with oil.
Bake for 15 mins or until fish is cooked through and the breadcrumbs are golden.
Meanwhile, combine the yogurt, juice, chopped dill and, capers in a small bowl; season to taste.
Serve fish in lettuce cups topped with carrot and drizzled with yogurt dressing.
Serve sprinkled with chilli salt and dill sprigs.