Grilled fish burgers with basil and caper salsa

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

600g new potatoes, scrubbed

spray oil

2 medium red capsicums, sliced thickly

1 large red onion, cut in wedges

⅓ cup lemon juice

1 cup firmly packed fresh flat-leaf parsley

600g firm white fish fillets

½ cup finely chopped fresh basil

2 tablespoons capers, finely chopped

2 teaspoons wholegrain mustard

1 tablespoon olive oil

4 medium wholegrain rolls, halved horizontally

80g mesclun salad mix

Instructions

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1 Boil or microwave potatoes until just tender (about 10 minutes). Drain and cool slightly. Cut potatoes in halves or quarters and set aside.

2 Spray a barbecue (or chargrill pan) with oil and heat to medium-high. Cook potatoes, capsicums and onion until golden and tender. Transfer to a serving bowl or platter. Drizzle with half the lemon juice and scatter with half the parsley. Finely chop remaining parsley and set aside.

3 Cook fish on barbecue hot (flat) plate for 5-6 minutes (depending on thickness) until cooked through. Meanwhile, to make salsa, in a small bowl place basil, capers, mustard, oil, the remaining chopped parsley and the remaining lemon juice. Stir to combine.

4 To assemble burgers place fish, basil salsa and salad on roll base. Top with other roll half. Serve with potato salad.

Variations

Make it gluten free: Check mustard is gluten free and use gluten-free bread rolls.

Nutrition Info (per serve)

Calories 514 cal

Kilojoules 2150 kJ

Protein 43 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 7 g

Dietary fibre 7 g

Sodium 550 mg

Calcium 150 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.