Photo: Cecilia Par
Crispy Tilapia Fillets with Fennel-Mint Tzatziki
9 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1017
Calories
58g
Protein
34g
Fat
114g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes