Herb Parmigiano Crusted Tilapia With Quick Tomato Sauce
From the fine cooking website
Steps
In a small , 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 teaspoons salt , and 1 / 4 teaspoons 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 .
Ingredients
garlic cloves, extra virgin olive oil, diced tomatoes, granulated sugar, kosher salt, fresh ground black pepper, breadcrumbs, parmigiano-reggiano cheese, fresh herb, tilapia fillets, egg