PANKO-CRUSTED FISH WITH TZATZIKI

Serves: 4 1 small cucumber 1/2 cup (125 mL) minced fennel 1/2 tsp (2.5 mL) kosher salt, plus more to taste 4 (6-oz/170-g) fillets barramundi, tilapia, haddock, halibut or other mild, firm-fleshed white fish Freshly ground pepper to taste 2 eggs, beaten 1 1/2 cups (375 mL) panko bread crumbs 3 tbsp (45 mL) minced fresh parsley 2 tbsp (30 mL) olive oil 1 tsp (5 mL) chopped fresh mint 1 tsp (5 mL) chopped fresh oregano 2 tsp (10 mL) lemon juice 1/2 tsp (2.5 mL) finely minced garlic 1 1/2 cups (375 mL) plain Greek yogurt

1. Peel the cucumber. Slice in half lengthwise, and scrape out the seeds with a teaspoon.

2. 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.

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

4. Heat the oil in a large skillet over medium high heat. Dunk each filet in the egg, so that is it well coated, then dredge each filet in the panko mixture.

5. Place the coated fillets 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.

6. 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.

7. Stir 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.