Crispy Tilapia Fillets with Fennel-Mint Tzatziki
Crispy panko-crusted tilapia fillets served with a refreshing Greek-style tzatziki sauce made with fennel, mint and yogurt. This Mediterranean-inspired dish combines crunchy texture with cool, herbaceous flavors.
4 servings
30 min
Ingredients
- •1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
- •¾ cup whole-milk greek-style yogurt
- •1½ tablespoons chopped fresh mint
- •1 teaspoon white balsamic vinegar
- •4 tablespoons extra-virgin olive oil
- •4 fillets large tilapia fillets
- •1 teaspoon fennel seeds
- •1 large egg white
- •2 cups panko breadcrumbs
Cooking Instructions
- 1.
Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
15 min
- 2.
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
10 min
- 3.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.
5 min