Grilled fish burgers with basil and caper salsa

Serves: 4
Time to make: 45 mins

Total cost: $ 34.00 / $ 8.50 per serve

(at time of publication)

Ingredients

600g new potatoes, scrubbed
oil spray
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

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.