Fish burgers with aioli

Ingredients
> 4 fillets blue-eye cod o other firm white fish
> 4 wholemeal buns, spli
> 125 g/4 oz assorted lettuce leaves aioli
> 2 cloves garlic, crushed
> 2 teaspoons Dijon mustard
> 3 egg yolks
> 1 tablespoon white vinegar
> 1 cup/250 m 1/8 fl oz olive oil

Pepper and herb marinade
> 2 tablespoons chopped fresh chervil or parsley
> 2 tablespoons lime juice
> 1 tablespoon olive oil
> crushed black peppercorns

Method
1. Preheat barbecue to a medium heat.
2.To make aioli, place garlic, mustard, egg yolks and vinegar in a food processor or blender and process to combine. With machine running, slowly add olive oil in a thin stream and continue processing until mixture is thick and creamy. If mixture is too thick, add a little warm water to thin it.
3.To make marinade, place chervil or parsley, lime juice, oil and black peppercorns to taste in a shallow dish and mix to combine. Add fish, turn to coat and marinate for 5 m i n utes.
4.Drain fish and cook on oiled barbecue grill for 1-2 minutes each side or until flesh flakes when tested with a fork.
5.To assemble, toast buns on barbecue grill until golden. Top base of each bun with some lettuce leaves, a fish fillet and a spoonful of aioli, then cover with top of bun.

Tip from the chef
As a side dish for these burgers, toss boiled potato wedges with paprika, cumin, black pepper and oil, cook on barbecue until crisp and sprinkle with sea salt.

Cooking time: 10 minutes - Preparation time: 20 minutes, makes 4 burgers