Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce

1. 1

   In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs.

2. 2

   of the oil over medium heat until it begins to color, 1 to 2 minutes.

3. 3

   Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper.

4. 4

   Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

5. 5

   Season to taste with salt and pepper.

6. 6

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

7. 7

   Season the fish with salt and pepper.

8. 8

   Beat the egg in a wide, shallow dish.

9. 9

   Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.

10. 10

    In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs.

11. 11

    olive oil over medium-high heat.

12. 12

    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.

13. 13

    Use a slotted spatula to move the fish.

14. 14

    Repeat with the remaining fillets.

15. 15

    Serve the tilapia with a spoonful of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.