NZ Mexican Fish Burger
with Fries & Smokey Aioli
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Milk
Ingredients
White Fish Fillets
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame.)
1
Potato
1
Tomato
1
Lime
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
1 packet
Mixed Salad Leaves
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. TIP: Cut the potato to the correct size so it cooks in the allocated time. Place the potato on an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and bake until golden, 20-25 minutes.
While the fries are baking, thinly slice the tomato into rounds. Slice the lime into wedges (see ingredients list). Cut the white fish fillets in half widthways (so they fit on the burger buns).
Spread the Mexican Fiesta spice blend over a plate. Season with salt and pepper. Add the white fish fillets to the spice mix, tossing to coat. Transfer to a separate plate.
When the fries have 10 minutes cook time remaining, heat a large frying pan with enough olive oil to coat the base over a medium-high heat. When the oil is hot, add the fish and cook until golden and just cooked through, 2-3 minutes each side. TIP: Add extra oil if needed so the fish doesn't stick to the pan. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when it turns from translucent to white.
While the fish is cooking, place the bake-at-home burger buns directly onto the wire racks of the oven and bake until heated through, 3 minutes.
Slice the burger buns in half. Build your burgers by spreading the bases of the buns with smokey aioli. Top with the fish fillets and squeeze over a little lime juice. Add the sliced tomato and mixed salad leaves. Serve the fries on the side.
