Basil pesto and baby tomato hake burger

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Ingredients (10)

Fish

1 x 400 g box

Sea Harvest Hake Burgers

Lemon mayonnaise

zest and juice of 1	lemon
1/2 cup	mayonnaise

To serve

600 g	frozen oven bake potato chips
4	seeded hamburger buns — sliced and buttered on both sides
200 g	cherry tomatoes
	sea salt and black pepper
2 tsp	balsamic vinegar
4	lettuce leaves — washed
4 tbsp	basil pesto

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Method:

For the fish:

Preheat the oven to 220ºC.

Lay frozen Hake Burgers on a baking tray. Cook in the oven 25–30 minutes until crunchy. Alternatively, cook in an air-fryer for the recommended time.

For the lemon mayonnaise:

In a small mixing bowl, mix lemon juice, zest and mayonnaise together. Set aside.

To serve:

Bake or air-fry the potato chips for the recommended cooking time; once cooked season with salt.

While the chips are cooking, quarter the cherry tomatoes and add to a bowl. Season with salt and black pepper, then add the balsamic vinegar. Leave to macerate until ready to assemble.