Dredge fillets in lemon pepper. Over low to medium heat, add garlic oil to coat pan. Add dredged fillets to pan and cook 2 minutes, each side. Place fillets on a bed of greens and top with Roasted Garlic and Sun-Dried Tomato Dressing.
Add all ingredients together and mix well.
Recipe courtesy of Michele Faurot, Cafe Michele, Talkeetna, AK