serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 4 150g boneless, skinless fillets white fish (e.g. barramundi, blue salmon)
- 2 tbsp extra virgin olive oil
- 2 tsp fresh oregano
- 2 tsp lemon thyme
- Salt and pepper
- Juice of ½ a lemon
- 4 hamburger buns, cut in half and toasted
- 1 tomato, sliced
- 4 cos lettuce leaves, cut to fit the bun
Sauce
- ½ tsp fresh ginger, grated
- Zest and juice of ½ a lemon
- 1 tbsp capers, finely chopped
- 4 cornichons, sliced into rounds
- 2 tbsp tomato sauce
- ¼ cup whole egg mayonnaise
Instructions
- In a bowl, add all of the sauce ingredients and whisk to combine. Set aside.
- Heat a large pan or BBQ flat plate over high heat.
- Drizzle the olive oil over the fish and rub in the salt, pepper and herbs. Squeeze over the lemon juice just before cooking.
- Place the fillets into the pan or on the flat plate and cook for about 2 minutes on each side.
- Place a large dollop of the sauce onto one toasted side of the buns, then place a cos lettuce leaf on top. Place the fish on top of the lettuce, then season the tomato with some salt and pepper and place a few slices onto each burger before putting the other half of the bun on top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
