Oven-Crumbed Barramundi Fillet-O-Fish Burger

METHOD

Step 1

Preheat the oven to 200°C fan. Line a baking tray with baking paper and lightly brush or spray with olive oil.

Step 2

In a shallow dish, mix panko breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper.

Step 3

Drizzle over 2 tbsp olive oil and toss to coat — this helps the crumbs crisp in the oven.

Step 4

Pat barramundi dry with a paper towel. Coat each fillet in flour (shake off excess), dip in beaten egg, then press firmly into the breadcrumb mixture to coat all sides.

Step 5

Place on a prepared baking tray. Bake for 12–15 minutes, flipping halfway, until golden brown and fish flakes easily. If adding cheese, place a slice on each fillet for the last 2 minutes so it melts.

Step 6

Combine mayonnaise, pickles, dill, chilli flakes, parsley, capers, lemon juice, salt, and pepper in a bowl. Chill until ready.

Step 7

Slice buns and lightly toast the cut sides under the grill or in a dry pan until just golden.

Step 8

Spread tartare sauce generously on both bun halves. Add lettuce to the base, then top with the cheesy crumbed barramundi. Cap with the top bun and serve while hot and crispy.

INGREDIENTS

• 4 Tassal barramundi portions (skin off, ~120g each) 
• ½ cup plain flour 
• 2 large eggs, beaten 
• 2 cup panko breadcrumbs 
• 1 cup parmesan cheese, grated 
• 2 tbsp olive oil (plus extra for drizzling) 
• 1 tsp garlic powder 
• 1 tsp sweet paprika 
• ½ tsp sea salt 
• ¼ tsp cracked black pepper 

Tartare Sauce:

• 1 cup whole-egg mayonnaise 
• ½ tsp chili flakes 
• ¼ cup chopped parsley 
• 1½ tbsp finely diced dill pickles  
• 1 tbsp fresh dill, finely chopped 
• 1 tsp capers, chopped  
• 1 tsp lemon juice and rind  
• Pinch of salt & pepper 

Burger:

• 4 soft burger buns or brioche buns 
• 4 slices cheddar or melty cheese (American-style for a nostalgic hit) 
• Sliced iceberg lettuce