Spice things up with these spicy lettuce wraps featuring our Gluten-Free Black Pepper Cod.
2 pieces Toppits Gluten-Free Black Pepper Cod 1 head Boston Bibb lettuce, separated 1 cup pickled daikon 1 cup pickled carrots 1 tsp Sriracha 1 tbsp Gochujang 1 cup Kewpie Mayonnaise 1 lemon Salt and pepper
Bake the Black Pepper Cod on a baking sheet lined with parchment paper at 380°F for 20 minutes (flipping half way) or until golden brown and flesh is white.
Combine the sriracha, gochujang paste, and kewpie mayonnaise in a bowl. Season to taste and set aside.
When serving, slice fish into 2 cm thick pieces and place on top of lettuce leaves, drizzle with sauce, top with pickled veg and squeeze of lemon juice.