Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce

- 2 large tilapia fillets, or 4 small thin fillets - If cooking 4 large fillets, double sauce recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a small skillet over medium heat.

Step 2

Add garlic and cook 1-2 minutes.

Step 3

Add cherry tomatoes and cook for 2 minutes.

Step 4

Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: it is okay if the sauce boils slightly) Season to taste with salt and pepper

Step 5

Meanwhile, pour enough oil to just coat the bottom of a skillet and heat over medium heat

Step 6

Rinse and pat dry the tilapia fillets. Season both sides with salt and pepper

Step 7

Combine parmesan, panko and granulated garlic

Step 8

Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg and press into parmesan/panko mixture

Step 9

Place fish in heated skillet, in batches if necessary and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done

Step 10

When you remove fish, chiffonnade the basil (Note: to do this, simply roll up a few basil leaves and gently chop) Stir the basil into the sauce. Season with salt and pepper if needed

Step 11

To serve: lay fish on a serving platter and spoon sauce over the top