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

Instructions

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.