This December 2016 photo shows panko-crusted fish with tzatziki in New York. Tzatziki is one of the most classic Greek sauces, served with everything.
This December 2016 photo shows panko-crusted fish with tzatziki in New York. Tzatziki is one of the most classic Greek sauces, served with everything.

Any flaky white fish would be perfect in this recipe. You just want a mild, moist fish, which then will be encased in a crunchy coating, and a base for the flavorful, creamy and crunchy sauce. Serve this with some steamed or sautéed green beans to round out the plate.

Tzatziki is one of the most classic Greek sauces, served with everything from pita (as a dip) to lamb to seafood. It's a refreshing mix of cucumber, garlic and yogurt, and then the options broaden. You can add any number of fresh herbs, such as dill, oregano, mint, parsley, even the fronds of fennel bulbs. You can swap out the garlic for shallots, or another member of the onion family. Olive oil is often added for a bit of richness, and there is usually some sort of acid, like lemon juice or vinegar, to give it a little kick.

Tzatziki is best eaten within a day of making it, as the mixture can start to become watery from the cucumbers.

Panko-Crusted Fish with Tzatziki

Ingredients

1 small cucumber

1/2 c. minced fennel

1/2 tsp. kosher salt, plus more to taste

4 (6 oz.) fillets barramundi, tilapia, haddock, halibut or other mild, firm-fleshed white fish

Freshly ground pepper to taste

2 eggs, beaten

1 1/2 c. panko bread crumbs

3 tbsp. minced fresh parsley

2 tbsp. olive oil

1 tsp. chopped fresh mint

1 tsp. chopped fresh oregano

2 tsp. lemon juice

1/2 tsp. finely minced garlic

1 1/2 c. plain Greek yogurt

Directions

Peel the cucumber.


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Slice in half lengthwise, and scrape out the seeds with a teaspoon. Grate the cucumber using the large holes on a box grater, or the grating blade in a food processor. Toss the cucumber with the fennel and salt, and place in a strainer over a bowl or in the sink.

Season the fish with salt and pepper. Place the egg and panko into two separate shallow bowls. Stir the parsley into the panko.

Heat the oil in a large skillet over medium high heat. Dunk each fillet in the egg, so that is it well-coated, then dredge each filet in the panko mixture. Place the coated filets in the hot oil and sauté the fish for about 3 to 4 minutes on each side, until cooked through and golden brown. Transfer the fish to a paper towel-lined plate.

Use your hands to squeeze the cucumber mixture to press out any extra liquid, then place in a medium bowl. Add the mint, oregano, lemon juice, garlic and yogurt. Stir well, and add pepper and any additional salt as needed (remember the cucumbers and fennel were salted at the beginning).

Serve the fish hot, with a spoonful of tzatziki on the side.