These feelgood fish burgers are set to become a new favourite. Crumbed and pan-fried until golden, the tender fish is sandwiched with crisp lettuce and a tangy tartare and served with green zucchini wedges for a healthy dinner disguised as a treat.
Preheat oven to 200°C fan-forced. Cut zucchini into thick wedges and place on a lined baking tray. Sprinkle with salt and pepper and drizzle with 2 teaspoons oil. Bake for 15–20 minutes or until golden and softened. While the chips are cooking, continue with step 2.
Pick dill fronds from their stems and finely chop. Finely chop capers. Place ½ the aioli, yoghurt, dill and capers in a small bowl with salt and pepper and mix to combine.
Place remaining aioli in a bowl with fish and season with salt and pepper, toss well to coat. Place panko breadcrumbs on a plate and press the fish into the crumbs to coat each side.
Heat remaining oil in a frypan over medium heat. Add fish and cook for 3–4 minutes each side or until golden brown and cooked through. Drain on paper towel.
Wipe out pan and return to medium heat. Halve buns and cook, cut-side down, for 30 seconds or until lightly toasted. Rinse lettuce leaves and thinly shred.
Spoon a little yoghurt tartare onto buns and top with lettuce and fish. Serve with zucchini chips.