Crumbed Fish Burgers & Wedges

• Meanwhile, thinly slice tomato into rounds. Grate the beetroot. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 steak per person.

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend. • Coat fish fillets first in the flour mixture, followed by the egg and finally in the panko mixture. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl. • Wash and dry the frying pan, then return to medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook crumbed fish until golden and cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt. TIP: White fish is cooked through when the centre turns from translucent to white.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.