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


1Place 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.
2Sprinkle 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.
3Heat 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.

About this Recipe

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