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Open fishburgers, little gems & yogurt tartare
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2 frozen haddock fillets, each about 120g
1 tsp Bart Fish Seasoning
½ x 25g pack flat leaf parsley
50g natural yogurt
3 tbsp essential Tartare Sauce
2 little gem lettuce
1 The Country Miller Brioche Burger Bun, halved
1. Preheat the grill to high. Season the fish fillets on both sides with the fish seasoning. Place on a foil-lined tray and dot with half the butter. Grill for about 12-15 minutes, turning once until the fish is cooked through.
2. Finely chop two-thirds of the parsley and mix in a small bowl with the yogurt and tartare sauce. Discard any damaged outer leaves from the little gems and cut each into 6 wedges.
3. Melt the remaining butter in a frying pan and fry the lettuce briefly until lightly browned on the cut sides. Push to one side of the pan, then add the brioche halves, cut-sides down, and cook briefly to toast. Transfer the brioche to plates and spread with a little of the sauce. Top with the lettuce, fish, remaining sauce and parsley.
Cook’s tip The fish burgers make a light and healthy midweek choice, but for the weekend you can always serve them with some chips and an extra half a bun.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in February 2020.
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