Pollock Burger Recipe

Preheat the oven to 240°C (Gas Mark 9) and grease a large baking tray with a little olive oil. Put the spring onions and the slices of bread in a food processor and zap into coarse crumbs. Cut the fish fillets into large pieces, then add them to the onion and bread mixture and process for a few seconds to chop roughly. Add the egg, chopped parsley, lemon juice and zest, and season with salt and pepper. Pulse briefly to mix – avoid over-mixing, as you want your burgers to have a bit of texture – and if the mixture is a bit dry, add a glug of olive oil (if it is too slack, you can add a little more bread).

Next, put the fish mixture into a bowl, mix it together by hand if necessary, then divide into four equal pieces. Shape the pieces into balls, then put the balls into the greased baking tray and press them down to make round burgers. Brush with a little olive oil, and bake in the preheated oven until cooked through and firm - about 15 minutes. Serve in the buns with salad leaves, with Tartare Sauce and lemon wedges on the side.