crispy tilapia fillets with fennel-mint tzatziki
(2 ratings)
Greek-style yogurt is rich and flavorful—and there's no need to drain it like you would regular yogurt
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(2 ratings)
yield
4 servings
prep time
35 Min
cook time
45 Min
Ingredients For crispy tilapia fillets with fennel-mint tzatziki
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1 cfinely diced fennel bulb plus 1 tablespoon chopped fennel fronds
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3/4 cwhole-milk greek-style yogurt
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1 1/2 Tbspchopped fresh mint
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1 tspwhite balsamic vinegar
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4 Tbspextra-virgin olive oil, divided
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4 lgtilapia fillets
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1 tspfennel seeds, finely ground
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1 lgegg white, beaten until frothy
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2 cpanko (japanese breadcrumbs) or fresh breadcrumbs
How To Make crispy tilapia fillets with fennel-mint tzatziki
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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.
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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.
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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.
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