Ingredients:

  • 4 (4-6 ounce) tilapia fillets, skin on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup dry white wine (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil leaves, chopped

Instructions:

  1. Pat the tilapia fillets dry with paper towels and season with salt and pepper.
  2. Heat olive oil in the large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add the halved cherry tomatoes, red pepper flakes (if using), salt, and pepper.
  3. Cook the tomatoes until they begin to burst and release their juices (about 5-7 minutes). Stir in the white wine (if using) and simmer for another 2 minutes, allowing the alcohol to evaporate.
  4. Increase heat to medium-high. Add olive oil and butter to the skillet. Once the butter is melted and the pan is hot, gently place the tilapia fillets in the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
  5. Gently nestle the cooked tilapia fillets into the tomato basil sauce. Spoon the sauce over the fish. Sprinkle with fresh chopped basil. Serve immediately.