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Crispy fish with fennel mint tzatziki


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  • 1 c finely diced fennel bulb plus 1 tbsp chopped fennel fronds
  • 3/4 c greek style yogurt
  • 1 1/2 tbsp chopped fresh mint
  • 1 tsp white balsamic vinegar
  • 4 tbsp olive oil divided
  • 4 fish fillets
  • 1 tsp fennel seeds finely ground
  • 1 large egg
  • 2 c panko


Servings 4


Step 1

Place fennel blulb and fronds in small bowl. Sprinkle lightly with salt, toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar and 1 tbsp oil. Season with salt and pepper.
Sprinkle 1 side of each fillet with ground fennel, salt and pepper. Brush with egg, coat with panko. Turn over, repeat with seasoning, egg and panko.
Heat 2 tbsp oil in large nonstick skillet over medium high heat. Add fish, cook until opaque in centre. about 2 minutes per side. Serve with tzatziki

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