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Sheet Pan Crispy Cod Sliders with High-Protein Sriracha-Lime Crema and Jalapeño Slaw

Crispy oven-baked cod fillets served on toasted brioche buns with a spicy sriracha-lime crema and tangy jalapeño slaw.

  • Total Time: 29 minutes
  • Yield: 4 1x

Ingredients

Scale
  • The Sheet Pan: 4 cod fillets (4 oz each)
  • 2 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp Old Bay seasoning
  • Salt and black pepper
  • Cooking spray
  • The Jalapeño Slaw: 1 1/2 cups shredded green cabbage
  • 1 jalapeño (thinly sliced)
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • Pinch of salt
  • The High-Protein Sriracha-Lime Crema: 1/2 cup Greek yogurt (0% fat)
  • 2 tbsp sriracha
  • Juice of 1 lime
  • 1 tsp honey
  • 1 garlic clove (minced)
  • Pinch of salt
  • The Assembly: 4 brioche slider buns (toasted)
  • Butter for toasting

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Mix panko, garlic powder, smoked paprika, Old Bay, salt, and pepper.
  3. Brush cod with olive oil and press firmly into the panko mixture on both sides. Place on a lined sheet pan and spray generously with cooking spray.
  4. Bake 12 to 14 minutes until the crust is deeply golden and crispy. No frying needed.
  5. Toss cabbage and jalapeño with apple cider vinegar, honey, and salt. Let sit 5 minutes.
  6. Whisk Greek yogurt, sriracha, lime juice, honey, garlic, and salt until completely smooth and thick.
  7. Toast brioche buns cut-side down in a buttered pan. Spread crema on both halves, lay the crispy cod fillet, and pile the jalapeño slaw generously on top.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes