Parmigiano-Crusted Tilapia with Quick Tomato Sauce

By thatjerseygirl

Ingredients

• 2 large cloves garlic, minced (about 1 Tbs.)
• 6 Tbs. extra-virgin olive oil
• 14.5 -oz. can diced tomatoes
• Pinch granulated sugar
• Kosher salt and freshly ground black pepper
• 3/4 cup fresh breadcrumbs
• 3/4 cup finely grated Parmigiano-Reggiano
• 1/2 cup chopped mixed fresh herbs, such as thyme, parsley, chives, or oregano
• Four 6-oz. skinless tilapia fillets
• 1 large egg

Details

Servings 4

Preparation

Step 1

In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.

Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 tsp. salt, and 1/4 tsp. pepper.

Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.

In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.