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Photo of Fish ‘baps’ with yoghurt tartare by WW

Fish ‘baps’ with yoghurt tartare

Total Time
30 min
25 min
5 min
Fish burger has never tasted so good with the crunchy crumbed fish fillet pairing perfectly with a fresh, tangy tartare.


Plain or natural yoghurt, low-fat, no added sugar

cup(s), (80g)

Capers, rinsed, drained

1½ tbs, chopped

Fresh flat-leaf parsley

¼ cup(s)

Lemon juice

3 tsp

Plain flour

¼ cup(s), (35g)

Egg white

2 medium

Dried breadcrumbs

110 g, (Panko variety)

Ling, raw

600 g, (8 small fillets)

Olive oil

1 tbs

White sourdough bread

4 slice(s)

Iceberg lettuce

1 leaf, (green oak variety)

Lebanese cucumber

1 medium, cut into ribbons

Snow pea sprouts

50 g


  1. Combine yoghurt, capers, parsley and juice in a small bowl. Season yoghurt tartare with salt and pepper. Place in fridge until required.
  2. Place flour on a plate. Place egg whites into a shallow bowl. Place breadcrumbs on a plate. Dip 1 fish fillet into flour and then egg white. Coat in breadcrumb mixture and place on a plate. Repeat with remaining fish fillets.
  3. Heat oil in a non-stick frying pan over high heat. Cook fish for 1–2 minutes each side or until golden and just cooked through.
  4. Top bread bases with lettuce, cucumber, sprouts, fish and yoghurt tartare. Sandwich with remaining bread tops. Serve.


SERVING SUGGESTION: Red and yellow grape tomatoes (halved), tossed with fresh basil (chopped). TIP: You can use any small firm white fish fillets, such as snapper or ling. Large fillets can also be cut in half.