Barbecued fish burgers By Chef Imtiaz Ali,

Ingredients

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 lemon tartare sauce

125g low-fat natural yoghurt

2 tablespoons chopped chives

lemon wedges, to serve

Method

Preheat oven to 200C. Place potatoes directly onto oven rack. Bake for 50 minutes or until cooked through.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.Spray rolls lightly with oil. Chargrill, cut-side down, for 1 minute.Divide lettuce between roll bases. Top with fish, cucumber, carrot, tartare sauce and bread roll tops.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.