Turmeric cod burgers with coriander chutney recipe | delicious. magazine

Ingredients

• 4 tbsp plain flour
• 1 tsp ground turmeric
• Grated zest 1 lemon, remainder cut into wedges for squeezing
• Pinch chilli flakes (optional)
• 400g piece cod loin or coley, cut into 4 fillets (or buy 4 x 100g fillets)
• Light olive oil or sunflower oil for brushing/drizzling
• 4 tbsp mayonnaise
• 4 ciabatta rolls, halved and toasted
• 1 ripe beef tomato, sliced
• For the coriander chutney
• 100g fresh coriander, roughly chopped, a few leaves reserved
• Small handful fresh mint leaves, roughly chopped
• 2 tbsp lime juice
• 1 green chilli, deseeded
• 1 garlic clove, chopped
• 4 tbsp olive oil
• 1 tsp maple syrup
• For the courgette and fennel pickle
• 1 courgette, pared into ribbons using a Y-shaped peeler
• 1 small fennel bulb, thinly sliced, plus fronds to garnish
• 1 tsp kalonji seeds (black onion or nigella seeds)
• Juice ½ lime
• Grated zest and juice ½ lemon
• You’ll also need…
• Metal barbecue basket for cooking the fish (if using a barbecue) – widely available