Dukkah Fish Burgers

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs tomato
• 280g basa centre-cut portions
• 10g dukkah
• 2pcs white bread rolls
• 50g mixed salad leaves
• 50g aioli mayonnaise
• 15ml olive oil
• 10ml extra virgin olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato into thin wedges. Thinly slice the tomato.
2. Step 2 — Cook sweet potato wedges
   Put the sweet potato wedges on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 22-24 mins until golden and tender.
3. Step 3 — Cook fish
   Meanwhile, season the fish with salt and pepper. Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through. Scatter the dukkah over the fish, then remove from the pan.
4. Step 4 — Toast rolls
   While the fish is cooking, halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 3-4 mins until lightly toasted.
5. Step 5 — Dress salad leaves
   Combine 2 tsp extra virgin olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
6. Step 6 — Get ready to serve
   Spread the rolls with the aioli. Fill with the fish, tomato and half the salad. Divide the burgers, sweet potato wedges and remaining salad among plates to serve.

Allergens

Sulphites, Fish, Almond, Sesame, Gluten, Soy, Wheat, Egg