Baked BBQ Fish Burgers
with Zesty Cornichon Salad
Cooking time
15 minutes
Servings
4
Calories
580 /serving
One benefit of baking this BBQ-brushed fish: you’re free to concentrate on whipping up an amazing salad of cucumbers and lettuce dressed with lemon zest, little pickles and mayo. The kids can help tuck it all into toasted burger buns.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Lemon
- 1 Head of curly leaf lettuce
- 2 Cucumbers
- 90ml Mayonnaise
- 60ml BBQ sauce
- 16g Cornichons
- 4 Artisan hamburger buns
Contains: Barley • Eggs • Mustard • Sulphites • Tilapia • Wheat
You will need:
Basting brush
Parchment paper
Salt & pepper (S&P)
Whisk
Zester
2 Sheet pans
Oil
Total Fat
26 g
Saturated Fat
4 g
Sodium
890 mg
Total Carb
50 g
Sugars
9 g
Protein
38 g
Fibre
5 g
Preparation
Bake the tilapia
- Preheat the oven to 450°F.
- Pat the tilapia* dry; season with S&P.
- Arrange on a lined sheet pan and brush with the BBQ sauce.
- Bake, 8 to 10 min., until cooked through.
Mise en place
- Meanwhile, halve the lettuce lengthwise; thinly slice crosswise.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Zest and juice the lemon.
- Roughly chop the cornichons.
Toast the buns
- Arrange the buns, cut-sides up, on a second sheet pan and toast in the oven, 2 to 3 min., until golden brown.
Make the salad
- In a large bowl, whisk the mayo, lemon juice, lemon zest (start with ½), cornichons, a drizzle of oil and S&P.
- Add the lettuce and cucumbers; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with a spoonful of the salad, the tilapia and a bun top.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
