So I asked him what he’d like for dinner – he replied with his usual stock answer of ‘burger’. Unfortunately (or fortunately, as it turned out) I had what seemed to be a full fisherman’s haul worth of sea bass in the fridge. I met him in the middle and the outcome was brilliant.
This is a really simple, quick and ever-so-slightly more healthy version of a proper burger.
You could also adapt it to a more asian style by adding a squeeze of lime juice and an asian slaw instead of avo and red onion (and probably ditching the burger bun, too).
- 2 fillets of seabass (but other white fish would be fine, I’m sure)
- 2 tbsp flour
- 1 egg – beaten
- 4 tbsp sesame seeds
- olive oil
- 1 avocado
- a couple of rings of red onion
- 2 large lettuce leaves (I used gem)
- 2 tbsp mayo (or more if you want!)
- a handful of coriander – chopped
- 2 burger buns – lightly toasted
- Set up a production line – one bowl with the flour in, one with the beaten egg and a third with the sesame seeds. First, dust the fish with the flour, then dip it in the egg and finally coat in sesame seeds. Set to one side.
- Heat up a splash of olive oil in a frying pan and fry the fish until you see the sesame seeds turn golden. It’ll take around 3 minutes per side.
- Meanwhile, combine your chopped coriander with the mayo in a small bowl.
- Construct the burger! I spread a little of the mayo on the bottom half of the bun, then added lettuce, sesame seabass, avocado and red onion.
- And enjoy!