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Fish Taco Burgers #SundaySupper

  • Total Time: 40 minutes
  • Yield: 4 burgers 1x


  • 4 Pollock burgers
  • 1 head Bibb lettuce, washed
  • 1 sweet onion, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1 large haas avocado, thinly sliced
  • 1 bunch cilantro, washed, large stems removed
  • 1 bunch parsley, washed, large stems removed
  • Hot sauce, for serving

Spice mix

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes


  • 5 garlic cloves, finely minced
  • 1/3 cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F. Make the spice mix. In a small bowl, stir together chili powder, cumin, turmeric, coriander, pepper, and pepper flakes. Generously season both sides of the Pollock burgers with the mix.
  2. Place the seasoned burgers on aluminum foil and cook in the preheated oven for 10 minutes. Flip and cook for 10 additional minutes. Then increase the oven to broil and cook for 1-2 minutes, keeping a close eye, just to brown the tops of the burgers slightly.
  3. While the burgers cook, make the chimichurri. In a medium bowl, combine garlic, vinegar, oil, and pepper. Allow flavors to blend while burgers cook. Add herbs, onion, and fennel if desired.
  4. Serve the burgers on the Bibb lettuce with the onion, fennel, avocado, and herbs. Drizzle with hot sauce if desired and use chimichurri for dipping.
  5. Serve immediately.


Recipe is easily doubled or tripled

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes