Recipe by Cooking Light September 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Serves 4 (serving size: 1 fillet and 1/4 cup yogurt sauce)


Ingredient Checklist


Instructions Checklist
  • Combine fennel bulb, yogurt, fronds, vinegar, 1 teaspoon honey, and 1/4 teaspoon salt in a bowl, stirring with a whisk.

  • Preheat broiler to high.

  • Combine 1/4 teaspoon salt, panko, rind, and black pepper in a bowl. Heat oil and garlic in an ovenproof skillet 1 minute or until garlic is golden. Remove garlic from pan with a slotted spoon; discard. Add 2 teaspoons oil from pan to panko mixture; toss to coat.

  • Return pan to medium-high heat. Combine coriander, cumin, red pepper, and remaining 1/4 teaspoon salt in a bowl. Sprinkle one side of fillets with spice mixture. Add fillets, spice-side down, to remaining oil in pan; cook 3 minutes. Turn fillets; top evenly with panko mixture. Add lemon juice to pan. Place pan in oven; broil 90 seconds or until topping is golden and fillets are done. Serve with yogurt sauce.

Chef's Notes

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Nutrition Facts

216 calories; fat 8g; saturated fat 1.5g; mono fat 4.7g; poly fat 1g; protein 27g; carbohydrates 10g; fiber 1g; cholesterol 57mg; iron 1mg; sodium 457mg; calcium 44mg.