

Lemon grilled fish burger with roasted tomato salsa
Ingredients
- 250g cherry tomatoes
- 1 red onion, thinly sliced
- spray oil
- 1 teaspoon balsamic vinegar
- 1 cup low-fat plain yoghurt
- 2 teaspoons chipotle or other chilli sauce
- 3 tablespoons pumpkin seeds, toasted
- 4 small firm white fish fillets
- 4 wholegrain burger buns until just cooked through.
- 2 cups rocketarugulaX leaves
- 1 bag prepared slaw (omit dressing)
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Instructions
1 Preheat oven to 200°C. Line a dish with baking paper. Place tomatoes and onion on dish, spray with oil and sprinkle with balsamic vinegar. Roast in oven for 10-15 minutes. Remove and place in a bowl and set aside to cool.
2 Meanwhile, in a bowl, combine yoghurt and chipotle sauce. In a toaster or oven, warm burger buns.
3 In a large bowl, place all but 4 teaspoons of yoghurt mix with slaw and pumpkin seeds, tossing to coat.
4 Spray a pan with oil and set over a medium-high heat. Cook fish, turning, for 1-2 minutes each side, until cooked through.
5 To assemble burgers, smear halved buns with remaining yoghurt sauce and top with fish, tomato salsa and rocket. Serve with slaw on the side.
Variations
Make it gluten free: Use gluten-free buns and check sauce is gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 397cal
-
Kilojoules 1660kJ
-
Protein 36g
-
Total fat 11g
-
–Saturated fat 2g
-
Carbohydrates 35g
-
–Sugars 12g
-
Dietary fibre 8g
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Sodium 530mg
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Calcium 250mg
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Iron 3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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