Photo of Crumbed fish burgers by WW

Crumbed fish burgers

11
10
10
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Get ready for the weekend with this delish fish dish that tastes terrific and super satisfying.

Ingredients

Wholegrain bread roll

240 g, (4 x 60g rolls)

Plain flour

2 tbs

Egg(s)

2 medium, lightly whisked

Panko breadcrumbs

75 g, (1 cup)

Ling, raw

500 g, or firm white fish

Low-fat mayonnaise

¼ cup(s), (60g)

Lime juice

3 tbs, (half a lime)

Lime rind

2 tbs, (half a lime)

Butter lettuce

3 cup(s), (8 leaves)

Tomato(es)

2 large, sliced

Cucumber

2 medium, sliced into ribbons

Always Fresh, Cucumbers, Dill

4 serve(s), thinly sliced

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat oven to 200°C (conventional). Line a baking tray with baking paper.
  2. Place flour, egg and breadcrumbs in separate shallow dishes. Coat one piece of fish at a time in flour, followed by egg then breadcrumbs. Place onto the prepared tray. Lightly spray with olive oil. Bake for 10-12 minutes or until crisp and golden and fish is cooked through.
  3. Combine mayonnaise, lemon rind and juice in a small bowl. Split bread rolls in half and fill with lettuce, tomato, cucumber, fish fillet, dill pickle and the lime mayonnaise. Serve with lemon cheeks.

Notes

SERVING SUGGESTION: Salad of 100g watercress sprigs, 1 large carrot, cut into matchsticks, 4 radishes, sliced, and 150g baby roma tomatoes, halved, drizzled with 1 tablespoon balsamic vinegar.TIP: You can prepare and crumb the fish up to 4 hours ahead. Cover with plastic wrap and chill until required. Instead of pickles you can chop 2 tablespoons of capers and mix through mayonnaise.