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Fish Burger

Fish Burger

4.5rating out of 5

(142 reviews from our customers)

Prep Time

40 min



Burgers needn’t represent the perils of fast food. Oh no, this crispy fish burger is light, tangy and positively righteous. It comes with a beautiful side salad of baby gem and radishes, spring onion, mayo and some oven baked wedges on the side. Hello summer!

Prep Time

40 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 Little gem lettuce
2 mayonnaise sachets (52ml)) †
1 spring onion
2 brioche rolls †
Panko breadcrumbs edit
30g breadcrumbs †
300g potatoes
80g radishes
2 pangasius fillets †
1 tbsp white wine vinegar
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 little gem lettuce
  • free-range mayonnaise<span class="strong">†</span>
  • 1 spring onion
  • brioche rolls<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 300g potatoes
  • 125g seasonal radishes
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 601 kJ
139 kcal
2841 kJ
659 kcal
of which saturates
6 g
1.1 g
28.5 g
5.3 g
of which sugars
16.5 g
2 g
78 g
9.4 g
Fibre 1.4 g 6.5 g
Protein 6.3 g 29.6 g
Salt 0.18 g 0.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 little gem lettuce
little gem lettuce
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
1 spring onion
spring onion
brioche rolls
WHEAT flour, water, sugar, free range liquid EGG, butter, MILK powder, yeast, asmg, vanilla flavour, salt (anti-cake agent e535), clean label softener (WHEAT flour and enzymes), safpro e300 dough conditioner (WHEAT flour, enzymes, flour treatment agent e300, WHEAT starch)
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
300g potatoes
125g seasonal radishes
2 x 100g basa fillets
basa fillet (fish) 100%
1 white wine vinegar sachet (15ml)
white wine vinegar
  • Allergens highlighted by † (mustard, egg, eggs, milk, wheat-gluten, gluten, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes into small wedges

Place on a baking tray, coat evenly with 1-2 tbsp of olive oil and season to your taste with salt and pepper

Put it in the oven for 30-40 min, checking halfway through


Shred the little gem finely with a knife

Cut the radishes into thin slices

Combine in a bowl and set aside until step 7


Combine the white wine vinegar with 2 tbsp (4 tbsp) of olive oil to make a dressing

Use half in step 4 and the other half in step 7

Season with salt and pepper and mix well


Finely slice the spring onion(s)

Combine half of the dressing (from step 3) with the mayonnaise sachets and chopped spring onion, mixing well

Set the remaining dressing aside for step 7


Cut the fish fillets in half widthways

Pour the breadcrumbs onto a plate, and season generously with salt and pepper, then press the fish into the breadcrumbs to coat evenly

Place the fillets on a separate baking tray (use tin foil to avoid mess)

Put the tray in the oven for 10-12 min or until the fish is cooked through


Cut the brioche buns in half

Heat a large wide based dry pan on a high heat (use a griddle pan if you have one!)

When hot, add the brioche buns, cut side down and toast them for 3 min or until coloured on one side only

Remove and set aside until serving


Once the potato wedges and fish are cooked, add the remaining dressing to the salad and toss


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Serve the fish fillets piled onto the toasted brioche with the spring onion mayo on top

Serve the crispy wedges and salad on the side


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