Garlic-Herb-Crusted Tilapia

1/4 cup thinly sliced garlic
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon sea salt
2 tablespoons whole wheat bread crumbs
1 teaspoon minced fresh chervil
4 6-ounce tilapia or red snapper fillets
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh oregano, or 1/2 teaspoon dried
2 lemons

Preheat the oven to 275 degrees. Toss the garlic with the salt and place
on a nonstick baking tray. Roast for 30 to 35 minutes until dry.
In a small food processor, puree the garlic with the bread crumbs and
herbs. Keep in a sealed container in a cool area until ready to use.
Lightly dredge both sides of the fish fillets with the garlic-herb puree.
Spray a nonstick skillet with canola oil spray. Cook the fish over
medium-low heat, 3 to 4 minutes on each side. Check the center of each
fillet to see if it is cooked through. If the fillets are thick, they can
be finished in a 350 F oven for several minutes. Serve with 1/2 lemon on
each plate. Serves 4.


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