Slice the hamburger buns open and toast them lightly in a dry pan or under the grill.

Cut the heads of Belgian endive lengthwise in half and remove the tough core. Then cut the halves into thin pieces.

Mix the Belgian endive with the iceberg lettuce and tartare sauce.

Heat a splash of olive oil in a pan over medium heat and fry the cod burgers on both sides.

Top the hamburger buns with the cod burgers and the Belgian endive salad. Serve the remaining Belgian endive salad on the side. Enjoy!