Ingredients
- 3/4 cup 3/4 cup breadcrumbs
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon dried basil
- 1 pound 1 pound Alaska Sole fillets, cut in 2-inch portions
- Canola or olive oil spray, as needed
- 3/4 cup 3/4 cup mayonnaise
- 1/2 cup 1/2 cup fresh basil, julienned
- 1 1 lemon, zested
- 2 Tablespoons 2 Tablespoons fresh lemon juice
- 2 Tablespoons 2 Tablespoons capers, coarsely chopped
- 1/2 teaspoon 1/2 teaspoon sea salt
- 8 8 mini hamburger buns (or dinner rolls) about 2 to 2-1/2 inches in diameter, split
- 8 8 small romaine or butter lettuce leaves
- 2 2 Roma tomatoes, sliced
Servings:
Units:
Instructions
- Mix breadcrumbs, salt, and basil together. Press the breadcrumb mixture onto each Alaska Sole portion. Chill the pieces on a
- parchment-lined tray for 30 to 60 minutes.
- Cook sole fillets in lightly oiled nonstick pan over medium-high heat until golden brown and opaque throughout.
- In a small bowl, whisk together mayonnaise, basil, lemon zest and juice, capers and salt. Toast the buns and spread about 1 tablespoon
- basil-mayo aioli on cut side of each bun. On bottom halves, place lettuce and slice of tomato. Top with fish, then close with bun top.
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