Barbecued fish burgers

Barbecued fish burgers

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Get on the healthy side with a fresh barbecued fish burger served with baked potatoes.

Featured in
Snapper recipes, Burger recipes


  • 4 x 175g Sebago potatoes, scrubbed
  • 2 tablespoons lemon pepper seasoning
  • 4 x 150g snapper fillets
  • Olive oil cooking spray
  • 4 wholegrain rolls, halved
  • 4 oak leaf lettuce leaves
  • 1 Lebanese cucumber, sliced into ribbons
  • 1 carrot, peeled, sliced into ribbons
  • 1/3 cup tartare sauce
  • 125g low-fat natural yoghurt
  • 2 tablespoons chopped chives
  • Lemon wedges, to serve


  • Step 1
    Preheat oven to 200C. Place potatoes directly onto oven rack. Bake for 50 minutes or until cooked through.
  • Step 2
    Heat barbecue plate and grill on medium-high heat. Sprinkle lemon pepper over fish. Spray lightly with oil. Barbecue fish for 3 to 4 minutes each side, turning carefully with a spatula, or until just cooked through.
  • Step 3
    Spray rolls lightly with oil. Chargrill, cut-side down, for 1 minute.
  • Step 4
    Divide lettuce between roll bases. Top with fish, cucumber, carrot, tartare sauce and bread roll tops.
  • Step 5
    Cut a cross in top of each potato. Squeeze bases gently to open. Combine yoghurt and chives. Spoon onto potatoes. Serve with fish burgers and lemon wedges.


  • 6.1g

    Fat Total

  • 1.4g

    Saturated Fat

  • 7.7g


  • 42.1g


  • 96mg


  • 903mg


  • 58.8g

    Carbs (total)

All nutrition values are per serve
  • Author: Kim Meredith
  • Image credit: Luke Burgess
  • Publication: Super Food Ideas



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