NZ Crumbed Fish Burger

Whilst the sweet potato is baking, thinly slice the tomato into rounds. Shred half the the cos lettuce, tear the rest into leaves. Cut the white fish fillets in half width-ways.

In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the fillets into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry

When the wedges have 10 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed fish fillets to the pan and cook for 2-3 minutes each side, or until golden and just cooked through. TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when it turns from translucent to white.

Whilst the fish is cooking, place the bake-at-home burger buns directly onto the wire racks and bake for 3 minutes, or until heated through. In a medium bowl combine the white wine vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). Season with salt and pepper, then add the shredded cos lettuce and toss to coat.