Sheet Pan Crispy Flounder Sliders with High-Protein Old Bay Crema & Jalapeño Apple Slaw
Prep: 15 minCook: 12 minServings: 4
Ingredients:
The Sheet Pan:
4 flounder fillets (4–5 oz each), 2 tbsp olive oil, 1 tsp Old Bay seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, salt and black pepper.
The Jalapeño Apple Slaw:
1 cup shredded green cabbage, ½ apple (julienned), 1 jalapeño (thinly sliced), 2 tbsp apple cider vinegar, 1 tsp honey, pinch of salt.
The High-Protein Old Bay Crema:
½ cup Greek yogurt (0% fat), 2 tbsp mayonnaise, 1 tsp Old Bay, juice of ½ lemon, 1 tsp hot sauce.
The Assembly:
4 brioche slider buns (toasted), butter for toasting.
Instructions:
Preheat oven to 425°F (220°C). Pat flounder dry, brush with olive oil, season with Old Bay, garlic powder, paprika, salt, and pepper. Place on a lined sheet pan.
Roast for 10–12 minutes until golden and flaky the edges should be slightly crisp.
While the fish roasts, toss cabbage, apple, and jalapeño with apple cider vinegar, honey, and salt. Set aside.
Whisk Greek yogurt, mayo, Old Bay, lemon juice, and hot sauce until smooth and thick.
Toast the brioche buns cut-side down in a pan with butter until golden. Spread crema on both sides, lay the flounder fillet, pile the slaw on top, and serve immediately.