Ingredients
Scale
- The Sheet Pan: 4 flounder fillets (4 oz each)
- 2 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper
- cooking spray
- The Spring Radish Slaw: 1 cup matchstick radishes
- 1 cup shredded green cabbage
- 2 tbsp fresh dill (chopped)
- 2 tbsp apple cider vinegar
- 1 tsp honey
- pinch of salt
- The High-Protein Jalapeño-Lime Crema: 1/2 cup Greek yogurt (0% fat)
- 1 jalapeño (seeded and minced)
- juice of 1 lime
- 1 garlic clove (minced)
- 1 tsp honey
- pinch of salt
- whisked smooth
- The Assembly: 1 head butter lettuce (leaves separated and washed)
- lime wedges for serving
Instructions
- Preheat oven to 425F (220C). Mix panko, garlic powder, smoked paprika, salt, and pepper.
- Brush flounder with olive oil and press firmly into the panko on both sides.
- Place on a lined sheet pan and spray generously with cooking spray.
- Bake 12 to 14 minutes until deeply golden and crispy. No frying needed.
- Toss radishes, cabbage, and dill with apple cider vinegar, honey, and salt. Let sit 5 minutes.
- Whisk Greek yogurt, jalapeño, lime juice, garlic, honey, and salt until completely smooth and thick.
- Double up the lettuce cups for stability. Lay radish slaw at the base, break flounder into chunks on top, and drizzle heavily with the jalapeño-lime crema.
- Serve with lime wedges
- Prep Time: 15 minutes
- Cook Time: 14 minutes