Directions: Preheat oven to 350°. Cut fish into 3-4 oz pieces. Line a baking sheet with parchment paper and set aside. In a large frying pan, add EVOO and heat over medium heat. In a small bowl, beat the egg with a teaspoon of water.
Mix the bread crumbs, Roasted Garlic Sea Salt and chopped herbs on a plate. Dip the fish in the egg, then coat both sides with the seasoned bread crumbs. Drop the fish gently into the oil. Allow to crisp on both sides, then transfer to the baking sheet. Sprinkle with Parmesan cheese while still hot and top with tomatoes. Place the sheet in the oven and cook for 10-12 minutes until flaky. Serve immediately.