Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 1/2 cups cherry tomatoes (halved)
  • 3/4 cup heavy cream
  • small handful of fresh basil leaves
  • 4 tilapia fillets
  • kosher salt and fresh cracked pepper
  • 1/2 cup flour
  • 2 eggs (beaten)
  • 1 cup shredded Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon granulated garlic
  • oil for frying

Instruction

  • Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. 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.
  • Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat.
  • Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
  • Combine Parmesan, panko and granulated garlic.
  • Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
  • 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.
  • When you remove the 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.
  • Lay fish on a serving platter and spoon sauce over the top. Serve.