Ingredients
- The Sheet Pan Crispy Cod: 1 lb fresh Cod fillets, cut into 4 square slider portions; 1 tbsp olive oil; ½ cup Panko breadcrumbs; 1 tsp garlic powder; 1 tsp onion powder; Salt & black pepper, to taste
- The Crunchy Apple Slaw: 1 crisp green apple (like Granny Smith), cored and cut into thin matchsticks; 1 cup shredded purple cabbage; 1 tbsp apple cider vinegar; Pinch of salt
- The High-Protein Lemon-Dill Crema: ½ cup plain Greek yogurt; 1 tbsp mayonnaise; 2 tbsp fresh dill, finely chopped; 1 clove garlic, minced; Zest and juice of ½ lemon; Pinch of salt and coarse black pepper
- The Assembly: 4 soft brioche slider buns, toasted
Instructions
- Prep the Sheet Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for absolute zero cleanup.
- Crisp the Cod: Lightly rub the cod squares with olive oil, then press them firmly into the Panko, garlic powder, onion powder, salt, and pepper until heavily coated. Roast on the sheet pan for 10–12 minutes until the fish is opaque, flaky, and the crust is perfectly golden brown.
- Mix the Slaw: While the cod bakes, toss the bright green matchstick apples and shredded purple cabbage with the apple cider vinegar and a pinch of salt.
- Blend the Crema: Whisk together the plain Greek yogurt, mayo, fresh dill, minced garlic, lemon zest, and lemon juice until it forms a thick, smooth, high-protein white sauce.
- Stack & Drip: Lay the hot, crispy baked cod on the toasted brioche buns. Pile the apple slaw sky-high, and flood the entire slider with a heavy drizzle of the lemon-dill crema.
Notes
Pro tip: Swap the brioche bun for a crisp butter lettuce cup to turn this into the ultimate high-protein, low-carb dinner!
- Prep Time: 10 minutes
- Cook Time: 12 minutes