Super simple to make and super nutritious this burger will leave you feeling well satisfied and full of energy and zest. The combination of crispy lemon and parsley almond crumbing encasing a deliciously moist fish fillet is pure pleasure to bite into. Top it with a lovely zesting aioli and some salad and whack it all on a sourdough (or gluten free) bun and you have a super awesome fish burger!
Enjoy with all your mates and a few golden ales….how very Australian!
- 4 x firm fish fillets (I use wild-caught Pacific Cod fillets, but you could use Barramundi, Blue
- Eyed Cod or even Ling)
- 1 cup ground almonds
- Zest of 1 lemon
- 1/4 cup chopped parsley
- 2 eggs
- 1 tbsp cooking oil (I use coconut oil)
- 4 fresh sourdough (or GF) buns
- Salad of your choice
- Aioli, to dollop on top
In a small shallow bowl, lightly whisk eggs.
In another shallow bowl mix together ground almonds, lemon zest and parsley (add salt to taste).
Place a large frypan over medium-high heat and heat oil whilst you coat the fillets.
Pat each fillet dry, and then dip into the egg before rolling in the almond crumbs. Set aside whilst
you crumb the remaining 3 fillets. Work quickly as you don't want the crumbing to become too soggy before cooking.
Place the fillets in the hot pan and cook for 3-4 minutes each side, until golden and cooked through.
The thicker the fillet the longer it will need.
Drain fillet on absorbent paper towel before placing on a lightly toasted bun with salad and a large dollop of aioli. Delish!