4 x 150g boneless, skinless fillets white fish (i.e. barramundi, blue salmon)
2 tbsp extra virgin olive oil
2 tsp fresh oregano
2 tsp lemon thyme
Salt and pepper
Juice of ½ a lemon
½ tsp fresh ginger, grated
Zest and juice of ½ a lemon
1 tbsp capers, finely chopped
4 cornichons, sliced into rounds
2 tbsp tomato sauce
¼ cup whole egg mayonnaise
4 hamburger buns, cut in half and toasted
1 tomato, sliced
4 cos lettuce leaves, cut to fit the bun
In a bowl, add all of the sauce ingredients and whisk to combine. Set aside.
Heat a large pan or BBQ flat plate over high heat.
Drizzle the olive oil over the fish and rub in the salt, pepper and herbs. Squeeze over the lemon juice just before cooking.
Place the fillets into the pan or on the flat plate and cook for about 2 minutes on each side.
Place a large dollop of the sauce onto one toasted side of the buns, then place a cos lettuce leaf on top. Place the fish on top of the lettuce, then season the tomato with some salt and pepper and place a few slices onto each burger before putting the other half of the bun on top.