Fish Shop Crumbed Basa Burger
with Creamy Pesto & Wedges
We've taken the iconic fish and wedges combo, popped the golden, crumbed fish onto brioche buns and slathered them with creamy pesto dressing. Cool things down with some cucumber ribbons and fresh cos lettuce and you'll have the perfect meal for a sunny Sunday afternoon!
Tags:
Kid Friendly
Allergens:
Fish
•Gluten
•Soy
•Wheat
•Eggs
•Milk
•Walnut
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
2
Potato
1
Baby Cos Lettuce
Burger Buns
1
Cucumber
Not included in your delivery
2 tbs
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, trim end of baby cos lettuce and separate leaves.
- Using a vegetable peeler, slice cucumber into ribbons, stopping when you reach the seeds in the centre.
3
- When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate and season with salt.
- While the fish is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
4
- Spread cut sides of burger buns with creamy pesto dressing, then top with cos lettuce, crumbed fish and cucumber ribbons.
- Divide crumbed fish burgers and potato wedges between plates. Enjoy!
- ELEVATE ME: If you added extra ingredients to this recipe, slice avocado in half, scoop out flesh and thinly slice. Sprinkle chicken salt over wedges. Add cheddar cheese and avocado to the burger to serve.
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