Barramundi Burger With HFM Salsa Verde
Serves
4
Preparation
20
minutesCooking
10
minutesIngredients
4 4 x 200g barramundi fillets, skin on (see tip, right)
2 Tbsp 2 extra virgin olive oil
Sea salt flakes and ground black pepper, to season
4 4 brioche burger buns, halved and toasted
⅓ cup ⅓ fresh HFM salsa verde (see tip, below right)
8 8 oak leaf or baby cos lettuce leaves
½ ½ small red onion, very thinly sliced
2 small 2 Lebanese cucumbers, sliced lengthways into thin ribbons
2 Tbsp 2 Kewpie mayonnaise
Method
- Pat barramundi dry with paper towel. Rub fish with 1 Tbsp oil. Season.
- Heat remaining oil in a large, non-stick frying pan over medium-high heat. Add barramundi and cook for 4-5 minutes on each side or until just cooked through. Transfer, skin-side down, to a tray. Cool for a few minutes, then carefully remove skin.
- Spread toasted bun bases with 2 Tbsp of salsa verde. Top each with lettuce, barramundi, onion and cucumber. Spoon remaining salsa verde over fish. Drizzle cut-side of the bun tops with mayonnaise, then place on top of burgers. Serve.
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