Fish Sliders

By Annabel Langbein 

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

1. To make Tartare Sauce, shake or stir together all ingredients.
2. 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.
3. Heat barbecue hotplate and grill, turning once, until just cooked through (2-3 minutes each side).
4. 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.