
Blue cod (amber rating in the Best Fish Guide) has a nice soft flake and would be great in these sliders. You could also use salmon (green or amber, depending on where it is farmed).
Ready in 15 mins
Makes 6-8 slider
Ingredients
- 4 Skinless, boneless fillets firm white fish or salmon
- 2 tbsp Extra virgin olive oil
- Finely grated zest of 1 lemon
- 1 tbsp Finely chopped parsley leaves
- Salt and ground black pepper, to taste
Tartare Sauce
- 1 cup Mayonnaise
- 1 tbsp Finely chopped gherkins
- 1 tsp Finely chopped capers
- 1 Spring onion, finely chopped
- 1 tbsp Lemon juice
- Salt and ground black pepper, to taste
To Serve
- 6-8 Slider buns or soft baps
- Salad fixings, such as finely shredded purple and/or white cabbage or salad leaves, and tomato, cucumber and/or radish slices
Instructions
- To make Tartare Sauce, shake or stir together all ingredients.
- To prepare the fish, combine oil, lemon zest, parsley, salt and pepper in a shallow dish or tray, add fish fillets and turn to coat.
- Heat barbecue hotplate and grill, turning once, until just cooked through (2-3 minutes each side).
- To serve, slice slider buns in half horizontally, leaving a little attached at the back as a hinge. Spread with Tartare Sauce then layer with salad fixings. Divide fish between buns, top with a little more Tartare Sauce and serve immediately.
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PHOTO CREDIT: Annabel Langbein Media