Garlic-Herb-Crusted Tilapia Tilapia is the nonseafood lovers' fish. It has a very neutral flavor. The oven-dried crust is also terrific on chicken, snapper, grouper or sea bass. Make a little extra and keep it in a sealed container in the refrigerator until you want to use it. Makes 4 servings.
	Ingredients: 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 Four 6-ounce tilapia or red snapper fillets 1 teaspoon minced fresh tarragon 1 teaspoon minced fresh oregano, or 1/2 teaspoon dried 2 lemons
	Instructions: 1. Preheat the oven to 275°F. Toss the garlic with the salt and place on a nonstick baking tray. Roast for 30 to 35 minutes until dry. 2. 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. 3. Lightly dredge both sides of the fish fillets with the garlic-herb puree. 4. 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.

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