Refreshing fish for summer

Flaky white fish with tzatziki makes for refreshing dish

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 up with some steamed or sauteed 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. I added some chopped

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.

fennel to this version because I love its anise-y flavor. The amount of garlic is fairly light; add more if you wish.

Different cultures have their own versions of cucumber yogurt sauce, and if you like tzatziki, it’s worth digging in deeper. And if you like tzatziki as much as I do, you may want to make extra to serve up with pita chips the next day, or perhaps dollop it on a piece of grilled chicken or a chop. Leftover roasted meat thinly sliced and piled into a pita with tzatziki makes a great makeshift gyro.

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

LAURA AGRA VIA AP Panko-crusted fish with tzatziki