The Sheet Pan: 4 small Halibut or Flounder fillets, 1 cup Panko breadcrumbs (toasted), 2 tbsp melted butter, 1 tsp Old Bay seasoning.
The Crunchy Slaw: 1 green apple (julienned), 1 cup shredded green cabbage, 1 tbsp apple cider vinegar, pinch of celery seed.
The Sauce Drip: ½ cup mayonnaise, 1 tbsp sweet pickle relish, 1 tbsp fresh lemon juice, 1 tsp fresh dill.
The Assembly: 4 soft brioche slider buns (lightly toasted).
Instructions:
Mix the toasted Panko, melted butter, and Old Bay. Press heavily onto the top of the fish fillets on a parchment-lined pan. Bake at 400°F (200°C) for 12–15 minutes until the crust is golden and fish is cooked.
Toss the julienned green apple, cabbage, vinegar, and celery seed.
Whisk the mayo, relish, lemon juice, and dill into a thick, zesty tartar crema.
Smear the bottom brioche bun with the tartar crema, add the crispy baked fish, pile high with the sweet apple slaw, and top with bun.
