by Nikolai Nikitenko March 16, 2016


SERVES 4 servings, 2 sliders each
PREP TIME 20 minutes
COOK TIME 15 minutes

  • 3/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1 pound Alaska Dover Sole fillets, cut in 2-inch portions
  • Canola or olive oil spray, as needed
  • 3/4 cup mayonnaise
  • 1/2 cup fresh basil, julienned
  • 1 lemon, zested
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons capers, coarsely chopped
  • 1/2 teaspoon sea salt
  • 8 mini hamburger buns (or dinner rolls) about 2 to 2-1/2 inches in diameter, split
  • 8 small romaine or butter lettuce leaves
  • 2 Roma tomatoes, sliced 


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.


Nikolai Nikitenko
Nikolai Nikitenko


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