Herb & Parmigiano-Crusted Tilapia with Quick Tomato Sauce

By charlotteh371

Ingredients

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

Preparation

Step 1

In a small heavy saucepan, cook the garlic in 2 Tbs. olive 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 spoon. Season to taste with salt and pepper.

Meanwhile, on a large plate, toss the breadcrumbs, Parm cheese, 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 nonstick skillet, heat the remaining 4 Tbs. olive oil over med-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 remaining fillets. Serve the tilapia with a spoonful of the sauce.