Fish Burgers With Salsa Verde Mayonnaise - cooking recipe

Ingredients

1/2 cup fresh parsley leaves
1/4 cup fresh dill
1 small garlic clove, minced
1 1/2 tbsp lemon juice
1 1/2 tbsp capers, rinsed
2 tsp Dijon mustard
1/2 cup mayonnaise
None None Sea salt and cracked black pepper
9 None lemon sole fillets, halved
2 None eggs, lightly beaten
2 cups panko breadcrumbs
2/3 cup vegetable oil
2 cups baby arugula leaves
2 None avocados, sliced
6 None bread rolls or burger buns, halved

Preparation

For the salsa verde mayonnaise, place parsley, dill, garlic, lemon juice, capers and mustard into a food processor; process to a chunky paste. Add mayonnaise and process to just combine. Season with salt. Cover and refrigerate until required.
Season fish fillets with salt and pepper. Dip 1 fillet in egg and coat well in breadcrumbs. Place on parchment paper-lined baking pan; repeat with remaining fillets.
Heat oil in 2 skillets on medium-high heat. Cook fish for 2 mins on each side until golden and just cooked through. Drain on paper towel.
Place arugula leaves, avocado slices, 3 pieces of sole and a dollop salsa verde mayonnaise in rolls. Serve.