Open fish burgers with pesto coleslaw

Total cost: $14.20 / $3.55 per serve

(2)

Cooking difficulty: Easy

Serves: 4

Preparation: 25 mins

Cooking:

Ingredients

4 crumbed frozen fish fillets, such as Hoki Fillets: other sustainable species include Ling, Barramundi, Coral Trouts, Blue-eye Trevalla.

2 tablespoons basil pesto

4 tablespoons low-fat natural yoghurt

4 cups coleslaw (sliced cabbage and grated carrot)

4 long wholegrain bread rolls

2 tablespoons 97% fat-free mayonnaise

Zest of 1 lemon

2 cups torn lettuce leaves

2 medium tomatoes, sliced

Lemon wedges, to serve

Cook frozen fish fillets according to packet instructions.

Place basil pesto in a small bowl with 2 tablespoons of the yoghurt; mix well and stir through coleslaw.

Toast bread rolls lightly; split in half. Combine remaining yoghurt and mayonnaise in a small bowl. Add lemon zest; stir to combine.

Spread mayonnaise mixture onto each toasted roll half and top with tomato slices, lettuce and warm fish fillets.

Serve each fish burger with coleslaw and lemon wedges.

TIP: You could use wholemeal or rye rolls to increase fibre

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.