Yield: 8 servings, 2 sliders per order.
1 cup breadcrumbs
¾ tsp. salt
½ tsp. dried basil
2 lb. Alaska sole fillets (16), 2-oz. portions
as needed, canola or olive oil spray
1½ cups mayonnaise
1½ cups basil, fresh, julienned
3 lemons, zested
½ cup lemon juice, fresh
4 Tbsp. capers, coarsely chopped
1 tsp. salt
16 romaine or butter lettuce leaves, small pieces
4 Roma tomatoes
16 mini buns, 2-2½" in diameter
For Alaska sole: Mix breadcrumbs, salt and basil together. Cut each sole fillet in half. Press breadcrumb mixture onto each fillet. Chill for 1 hour. Spray saute pan with oil spray and saute fish.
For basil-lemon aioli: Whisk together mayonnaise, basil, lemon zest and juice, capers and salt.
For assembly: Toast the buns. Place 1 Tbsp. basil-lemon aioli on top and bottom of each bun. Top with lettuce and slice of tomato. Top with fish and 1 tsp. basil-lemon aioli.
*May substitute tartar sauce for basil-lemon aioli.