Crumbed Fish Burgers with Creamy Pea and Caper Sauce

Steps

1. oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
2. Add boiling water to a small pot and bring to the boil. Add peas and cook for about 3 minutes, until bright green and tender. Drain well and return to pot with capers (if using) and mayonnaise and mash. Season to taste with salt and pepper and set aside, covered to keep warm.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut into 5cm pieces, place on first prepared tray and season with salt and pepper. Place lemon and herb panko crumb and oil/butter in a small bowl and stir to combine.
4. Sprinkle panko crumb evenly over fish, pushing down lightly to adhere. Bake for about 6 minutes (depending on thickness), until fish is cooked through and panko is golden.
5. Slice brioche burger buns in half and place on second prepared tray. Bake, on rack below fish, for about 5 minutes until lightly toasted.
6. While fish and buns cook, roughly tear lettuce leaves and thinly slice cucumber. Set both aside.
7. layer creamy pea and caper sauce lettuce, cucumber and crumbed fish on the bottom bun and top with brioche burger bun lid.