Crispy fish with fennel mint tzatziki

By á-2799

Ingredients

• 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

Preparation

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