Preheat the oven to 275 degrees F.

Ingredients:

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

Directions:

Preheat the oven to 275 degrees F. 

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.

Cruise Critic Member: IRL_Joanie