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🍽️ Zander Flatbread with Fresh Yogurt Dip

473 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp sesame seeds
• 1 cucumber
• salt
• 4 sprigs dill
• 200 g Greek yogurt (10% fat)
• 50 g low-fat quark
• 1 clove garlic
• 0.5 lemon (juice)
• 1 small flatbread
• 4 zander fillets (skinless)
• pepper (from the mill)
• 4 tbsp vegetable oil
• 1 apple

Instructions

1. 1. Toast the sesame seeds in a dry pan over medium heat until they turn light brown.
2. 2. Remove the sesame seeds from the pan and let them cool down completely.
3. 3. Wash the cucumber and cut it in half crosswise.
4. 4. Slice the first cucumber half into thin rounds.
5. 5. Cut the second cucumber half in half lengthwise.
6. 6. Scrape out the seeds from the lengthwise halved cucumber half.
7. 7. Grate the deseeded cucumber half finely.
8. 8. Mix the cucumber slices and the grated cucumber pieces with half a teaspoon of salt.
9. 9. Let the salted cucumbers sit for a while to release their liquid.
10. 10. Rinse the dill under running water and shake it dry.
11. 11. Pluck the fine dill tips from the stems.
12. 12. Stir the yogurt and the quark in a bowl until smooth.
13. 13. Press the peeled garlic directly into the yogurt mixture.
14. 14. Stir the dill into the yogurt, but save a little bit for decoration.
15. 15. Squeeze the marinated cucumber pieces well in a kitchen towel to remove the liquid.
16. 16. Fold the cucumber pieces into the yogurt mixture.
17. 17. Cut the flatbread into four equal pieces.
18. 18. Cut each flatbread piece horizontally to create sandwich halves.
19. 19. Rinse the fish fillets and pat them dry with a kitchen towel.
20. 20. Drizzle the fish fillets with a little lemon juice.
21. 21. Season the fish with salt and pepper.
22. 22. Heat oil in a pan.
23. 23. Fry the fish fillets in the hot pan for about two minutes per side over medium heat until golden brown.
24. 24. Wash the apple and cut it into quarters.
25. 25. Remove the core from the apple quarters.
26. 26. Cut the cored apple quarters into thin wedges.
27. 27. Spread some yogurt dip on the bottom halves of the cut flatbreads.
28. 28. Top the flatbreads with the cucumber slices and the apple wedges.
29. 29. Place the fried fish fillets on top of the vegetables.
30. 30. Sprinkle the cooled sesame seeds over the fish.
31. 31. Cover the sandwiches with the top flatbread halves.
32. 32. Serve the flatbreads immediately.
33. 33. Serve the remaining yogurt dip in a small bowl on the side.
34. 34. Garnish the dip with the reserved dill tips.

Nutrition per serving

• kcal: 473
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 38 g