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Crispy Tilapia Fillets with Fennel-Mint Tzatziki
- 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
Directions:View on Bon Appetit
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