Lemon and Pepperberry Crumbed Fish Burger

Preheat oven to 220°C fan-forced. Allow fish to come to room temperature for 15 minutes. Line a baking tray with baking paper. Peel potatoes and cut lengthwise into 1.5cm-thick wedges. Place on baking tray and drizzle with 20ml (1 tablespoon) oil. Don’t season the wedges just yet, that comes later. Bake for 20 minutes or until golden and crisp.

Meanwhile, finely zest lemon into a large bowl. Squeeze juice into a separate bowl. Lightly crush pepperberry with the flat side of a knife. Combine pepperberry with lemon zest and 1 teaspoon salt and mix to combine. Remove 1 teaspoon mixture and set aside. Place panko breadcrumbs in a large tray with remaining lemon and pepperberry mixture and toss to combine.

Place egg into a bowl and lightly whisk. Place flour on a plate. Dust each fish fillet in flour, dip in egg and coat in crumb mixture. Set aside at room temperature.

Thinly shred cabbage and place in a bowl. Thinly slice spring onion and add to cabbage with lemon juice. Toss to combine, season with salt and pepper and pop in the fridge until you’re ready to assemble your burgers.

Heat a frypan over medium heat and carefully add remaining oil. Using tongs, place fish in the pan and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes or until crumb is golden and fish is cooked through. Set aside.

Place a large non-stick frypan over high heat. Place burger buns in the pan, cut-side down, and cook for 1 minute or until toasted. Spread mayonnaise over both sides of the buns, top with slaw and fish and sandwich with bun tops. Sprinkle wedges with the reserved pepperberry and salt mixture and gently toss to coat. Serve with the fish burgers.