Open fishburgers, little gems & yogurt tartare

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.