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Barbecued fish burgers

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 4 x 175g Sebago potatoes, scrubbed
  • 2 tablespoons lemon pepper seasoning
  • 4 x 150g snapper fillets
  • Olive oil cooking spray
  • 4 wholegrain rolls, halved
  • 4 oak leaf lettuce leaves
  • 1 Lebanese cucumber, sliced into ribbons
  • 1 carrot, peeled, sliced into ribbons
  • 1/3 cup tartare sauce
  • 125g low-fat natural yoghurt
  • 2 tablespoons chopped chives
  • Lemon wedges, to serve


  • 1
    Preheat oven to 200C. Place potatoes directly onto oven rack. Bake for 50 minutes or until cooked through.
  • 2
    Heat barbecue plate and grill on medium-high heat. Sprinkle lemon pepper over fish. Spray lightly with oil. Barbecue fish for 3 to 4 minutes each side, turning carefully with a spatula, or until just cooked through.
  • 3
    Spray rolls lightly with oil. Chargrill, cut-side down, for 1 minute.
  • 4
    Divide lettuce between roll bases. Top with fish, cucumber, carrot, tartare sauce and bread roll tops.
  • 5
    Cut a cross in top of each potato. Squeeze bases gently to open. Combine yoghurt and chives. Spoon onto potatoes. Serve with fish burgers and lemon wedges.

Source: taste.com.au


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