Name: Fish burger with minty pea mayo and charred lettuce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4

Fish burger with minty pea mayo and charred lettuce

Taking our cue from the classic British combo of fish and chips with mushy peas, we've made a summer friendly minty pea mayo to team with trevalla on this burger.

Serves 4

Prep

20M

Cook

10M

Total

30M

Taking our cue from the classic British combo of fish and chips with mushy peas, we’ve made a summer friendly minty pea mayo to team with trevalla.

Ingredients

4 skinless fillets blue-eye trevalla (about 130gm each)

2 baby cos hearts, halved

Olive oil, for drizzling

Finely grated rind of ½ lemon, plus 1 extra lemon, halved, to serve

4 soft wholemeal buns, halved

Mint leaves, to serve

Minty pea mayo

300 gm frozen peas, defrosted

1 garlic clove, finely chopped

2 spring onions, thinly sliced

Finely grated rind and juice of ½ lemon

100 gm mayonnaise

Method

Main

1.For minty pea mayo, pulse peas, garlic, spring onion and rind in a food processor until chopped, transfer to a bowl, stir in mayonnaise and season to taste. Just before serving, stir in lemon juice.

2. Bring a barbecue to medium-high heat. Drizzle fish and cut sides of cos hearts with olive oil, scatter fish with lemon rind and season fish and lettuce to taste. Grill fish, turning once, until browned and cooked through (3-4 minutes each side) and rest briefly. Grill lettuce and lemon halves cut-side down until charred (1-2 minutes).

3.Grill cut sides of buns, generously spread bases with minty pea mayo, and top with fish (break fish into large flakes if the fillets are thick), a lettuce heart and mint, season to taste, sandwich with tops and serve with charred lemon.