• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, reserve some pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and drain pineapple slices (see ingredients). • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, mild Caribbean jerk seasoning and a drizzle of olive oil. Gently toss to coat.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a plate.

• Return the frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat, add reserved pineapple juice and the butter, gently turning fish to coat. TIP: White fish is cooked through when the centre turns from translucent to white.

• Return the frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat, add reserved pineapple juice and the butter, gently turning fish to coat. TIP: White fish is cooked through when the centre turns from translucent to white.

• Spread both halves of burger buns with mayonnaise. • Top with fish, charred pineapple and dressed salad leaves. • Serve with potato wedges, any remaining mayo and salad. Enjoy!