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Crispy Tilapia Fillets with Fennel-Mint Tzatziki

Name: Crispy Tilapia Fillets with Fennel-Mint Tzatziki
Cuisine: greek
Ingredients: 1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds; 3/4 cup whole-milk greek-style yogurt; 1 1/2 tablespoons chopped fresh mint; 1 teaspoon white balsamic vinegar; 4 tablespoons extra-virgin olive oil, divided; 4 large tilapia fillets; 1 teaspoon fennel seeds, finely ground; 1 large egg white, beaten until frothy; 2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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