Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce

• 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
• 34 cup breadcrumbs, fresh
• 34 cup parmigiano-reggiano cheese, finely grated
• 12 cup fresh herb, chopped (Mixed such as thyme, parsley, chives, or oregano)
• 1 12 lbs tilapia fillets, skinless (4 6-oz. each)
• 1 large egg

1. In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs.
2. of the oil over medium heat until it begins to color, 1 to 2 minutes.
3. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper.
4. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.
5. Season to taste with salt and pepper.
6. Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
7. Season the fish with salt and pepper.
8. Beat the egg in a wide, shallow dish.
9. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
10. In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs.
11. olive oil over medium-high heat.
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. Use a slotted spatula to move the fish.
14. Repeat with the remaining fillets.
15. Serve the tilapia with a spoonful of the sauce.

garlic, extra virgin olive oil, tomatoes, sugar, kosher salt, fresh ground black pepper, breadcrumbs, parmigianoreggiano cheese, fresh herb, tilapia, egg

Taken from www.food.com/recipe/herb-parmigiano-crusted-tilapia-with-quick-tomato-sauce-286308 (may not work)