No matter how good your intentions, sometimes all you want to dig your teeth into is a big fat juicy burger. But before you reach for greasy beef, you could try whipping up a spicy fish burger from Joe Wick’s new cookbook.
Instead of deep-fried chips, this recipe comes with skinny, oven-baked sweet potato wedges (equally as delicious and full of good stuff). You can substitute any type of white fish – monkfish would be meaty and delicious – or even use lean chicken breasts if you’d prefer.
Make this after a HIIT or gym workout to refuel.
2 large sweet potatoes (600g), scrubbed clean
2tsp olive oil
Salt and black pepper
40ml rice vinegar
2g caster sugar
1 red chilli, de-seeded and finely sliced
1/4 red onion, finely sliced
1/4 cucumber (80g), de-seeded and cut into thin half-moons
2 x 200g skinless and boneless cod fillets
30g tikka masala curry paste
2 burger buns
1tbsp fat-free Greek yoghurt
1 tomato, thinly sliced
1tbsp coriander, chopped
1. Cut each sweet potato in half lengthways, then cut into eight long, thin wedges and scatter over one layer on a baking tray.
2. Drizzle over the olive oil along with a good pinch of salt, toss to mix then roast in the oven for 25 minutes.
3. Mix together the rice vinegar, sugar, red chilli, onion and cucumber in a small bowl and leave to steep, giving it a mix every now and then.
4. Coat the cod fillets in the curry paste then place onto a baking tray lined with parchment and roast in the oven for 15 minutes, by which time they should be just cooked through. When the fish has only five minutes to go, cut the buns in half and place in the oven to toast.
5. To build the burger, spread a little yoghurt onto two bun halves, load up with sliced tomato, lay the fish on top then scatter the cucumber mix over (drain off the excess vinegar). Finish with the coriander and squash the remaining bun halves on top.
6. Serve with the sweet potato fries.
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Its publication day today for my 6th book : Joe’s 30 minute meals ??? Thank you so much to everyone who ordered it online. This book had even more pre orders than my last book so thank you for all the support in the build up. It’s now available in all book shops and supermarkets or online ? Please tag me in your recipes so I can see what you make first ☺️Lots of Love Joe