Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 garlic cloves, minced (about 1 tbs.) |
6 tablespoons extra virgin olive oil |
1 (14 1/2 ounce) can diced tomatoes |
1 pinch granulated sugar |
kosher salt |
fresh ground black pepper |
3/4 cup breadcrumbs, fresh |
3/4 cup parmigiano-reggiano cheese, finely grated |
1/2 cup fresh herb, chopped (mixed such as thyme, parsley, chives, or oregano) |
1 1/2 lbs tilapia fillets, skinless (4 6-oz. each) |
1 large egg |
Directions:
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.
2. Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
3. 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.
4. 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.
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