Crispy Tilapia Fillets with Fennel-Mint Tzatziki

Mia Harris


Greek-style yogurt is rich and flavorful—and there's no need to drain it like you would regular yogurt


★★★★★ 2 votes

4 servings
35 Min
45 Min


  • 1 c
    finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
  • 3/4 c
    whole-milk greek-style yogurt
  • 1 1/2 Tbsp
    chopped fresh mint
  • 1 tsp
    white balsamic vinegar
  • 4 Tbsp
    extra-virgin olive oil, divided
  • 4 large
    tilapia fillets
  • 1 tsp
    fennel seeds, finely ground
  • 1 large
    egg white, beaten until frothy
  • 2 c
    panko (japanese breadcrumbs) or fresh breadcrumbs

How to Make Crispy Tilapia Fillets with Fennel-Mint Tzatziki


  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.
  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.
  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.

Printable Recipe Card

About Crispy Tilapia Fillets with Fennel-Mint Tzatziki

Course/Dish: Fish
Other Tags: Quick & Easy Healthy

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