NZ Woman's Weekly

Lemon Pepper Fish Burgers

These delicious burgers are a great homemade takeaway. Get the kids to help prepare the tangy mayo and the salad bits and you will have dinner on the table in no time. Serve burgers with a few crunchy golden potato wedges to seal the deal.

  • 1½ cups panko breadcrumbs
  • 1 tsp lemon pepper seasoning
  • ½ tsp sea salt
  • 4 fish fillets
  • 1 egg, beaten
  • 4 sourdough buns or similar
  • ½ cup thick and creamy mayonnaise
  • 2 gherkins, finely diced
  • 1 tsp capers
  • 1 tsp wholegrain mustard
  • 2 handfuls mesclun lettuce
  • 1 carrot, grated
  • ¼ red cabbage, finely sliced
  1. Heat the oven to 180 degrees Celsius.  (Pop the wedges in first to start cooking.)
  2. In a shallow bowl, combine the breadcrumbs, lemon pepper seasoning and salt. Dip each fillet in the beaten egg first, then coat with the flavoured crumbs.
  3. Lay the fillets on a lined baking tray and spray with oil.
  4. Bake for 12-15 minutes depending on the fillet size until they are golden and can be flaked in the thickest part. Toast the buns if desired.
  5. For the tangy mayo, combine the mayonnaise, gherkins, capers and mustard, and mix.
  6. Combine the mesclun with the carrot and red cabbage and toss with a little olive oil and lemon juice or your favourite dressing.
  7. Spread the buns generously with the flavoured mayonnaise and top with salad and fish.
  8. Serve with extra mayo and lemon or limes on the side.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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