|10||each||Helga's Gluten Free Rolls|
|300||mL||Gluten Free Mayonnaise|
|500||g||Fish Shop Chips|
Clean the fresh barramundi and season with salt, pepper and lemon juice. Lay them out on a greased tray and put aside.
Shred the lettuce, core the tomato and peel the Spanish onion, then slice them accordingly.
To make the tartare sauce, combine the gluten free mayonnaise with minced capers and mixed herbs. Stir until all the ingredients are combined.
Lay the potato chips on a baking tray, spray with olive oil and bake until golden.
Place the barramundi fillets in a steam oven for eight minutes at 170 degrees Celcius.
Slice the Helgas’ Gluten Free Rolls in half, place them on a tray and bake in the oven for two minutes.
To assemble the burger, place the lettuce on the bottom bun, then the tomato, followed by the baked fish fillet and onions. Spread the tartare sauce under the roll’s top and place it on-top. Serve with a side of baked fries.