• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, trim end of baby cos lettuce and separate leaves.
• Using a vegetable peeler, slice cucumber into ribbons, stopping when you reach the seeds in the centre.
• Separate bacon slices and place on a second lined oven tray.
• Bake until golden, 10-12 minutes.

• When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate and season with salt.
• While the fish is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Spread cut sides of burger buns with creamy pesto dressing, then top with cos lettuce, crumbed fish, bacon rasher and cucumber ribbons.
• Divide crumbed fish burgers and potato wedges between plates. Enjoy!

ELEVATE ME: If you added extra ingredients to this recipe, slice avocado in half, scoop out flesh and thinly slice. Sprinkle chicken salt over wedges. Add cheddar cheese and avocado to the burger to serve.