Lemon and Pepperberry Crumbed Fish Burgers

Preheat oven to 220°C fan-forced. Peel potatoes and cut lengthwise into 1.5cm-thick wedges. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) oil. Season with salt and pepper and bake for 20–25 minutes or until golden and crisp.

Meanwhile, finely zest lemon. Lightly crush pepperberry in a mortar and pestle or by roughly chopping with a sharp knife. Place panko breadcrumbs in a large tray with lemon zest and pepperberry and mix to combine.

Crack 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. Juice lemon. Thinly slice spring onion and add to cabbage with lemon juice. Toss to combine and season with salt and pepper. Set aside.

Heat remaining oil in a frypan over medium heat. Add fish 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 on a plate lined with paper towel.

Place a large, non-stick frypan over high heat. Cook burger buns in pan, cut-side down, for 1 minute or until toasted. Spread mayonnaise over both sides of buns, top with slaw and fish and sandwich with bun tops. Serve with wedges.