Fish in a Bun

Fish in a Bun


Serves 4

450g Coley fillet, skinned & pin boned

1 shallot or 2-3 spring onions, finely chopped

1 teaspoon grated lime zest

1 tablespoon finely chopped parsley

½ teaspoon dried thyme

salt and pepper

1 egg white

Flour for dusting

Oil for frying


3 tomatoes, skinned, seeds removed & chopped

2 teaspoons chilli dipping sauce

1 tablespoon chopped chives

juice ½ lime

½ teaspoon runny honey

Small bread rolls to serve


How to prepare

Place the onions and fish fillets in a food processor and process in short bursts until finely chopped. Alternatively chop with a sharp knife.

Stir in lemon zest, herbs add seasoning and bind with egg white.

Dust hands with flour and divide the mixture into four portions, pat into flat rounds.

Heat the oil in a shallow pan, fry until lightly browned on either side, reduce the heat and cook gently for 4-5 minutes.

Meanwhile to make the salsa mix all the ingredients together.

Serve in a lightly toasted roll, topped with a spoon of salsa. Serve with baked sweet potato wedges.