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1
Whack the garlic cloves with the flat side of a knife and toss them into the olive oil.
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2
Let them steep together in a small bowl at room temperature from 30 minutes to 2 hours.
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3
Toss the bread crumbs, 3 tablespoons of the parsley, the thyme, lemon zest, and 1/4 teaspoon of the crushed red pepper together in a bowl.
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4
Spoon half the infused olive oil into the bowl and stir well to moisten the bread crumbs evenly.
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5
Preheat the oven to 475 F. Spread the fillets out, skin side up, on the work surface.
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6
(The skin side will be smoother and darker than the other side.)
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7
Lightly season them with salt.
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8
Spread 1 tablespoon of the bread-crumb mixture over each fillet and set 5 or 6 strips of tomato over the thickest part of each fillet.
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9
Starting at the thickest end, roll the fish like a jelly roll, securing each roll with a toothpick.
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10
Prepare the remaining fillets in the same manner.
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11
Brush a 13 x 9inch or equivalent-size baking pan lightly with some of the remaining infused oil.
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12
Arrange the rolls side by side and seam side down in the pan, leaving some space between them.
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13
Drizzle about 2 tablespoons of the remaining infused oil over the fillets, and sprinkle the tops with the remaining seasoned bread crumbs.
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14
(Try to get most of the crumbs on top of the fillets, but dont worry if some of the crumbs fall into the dish; they will thicken the finished sauce.)
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15
Tuck the garlic cloves from the oil and the pieces of butter in between the rolls.
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16
Pour the white wine, stock or water, lemon juice, and remaining infused oil into the pan.
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17
Crumble in the remaining crushed red pepper, and add 1 teaspoon salt to the baking dish.
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18
Bake until the bread crumbs are golden brown, 20 to 25 minutes.
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19
Remove fillets gently from the pan to a warm platter and tent them with aluminum foil to keep them warm.
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20
Pour the pan juices into a small saucepan and bring sauce to a boil.
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21
Add remaining 2 tablespoons parsley and taste for seasoning.
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22
You should have 2 tablespoons of sauce per serving.
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23
Spoon sauce on hot plates and set fillets on top of sauce.
