Pan-Seared Tilapia in Tomato Basil Sauce

For warm weather months, it’s nice to have a meal that’s lighter and fresher but still satisfying. Made in 25 minutes from start to finish, this pan-seared tilapia recipe hits the sweet spot with its delicious tomato basil sauce. Serve this quick white fish dinner with rice and a glass of crisp white wine!

For the Tilapia:
2 Tbsp. olive oil
1½ lbs fresh tilapia, cut into 3 or 4 fillets
sea salt
black pepper, freshly ground

For the Tomato Basil Sauce:
2 Tbsp. olive oil
½ tsp. crushed red pepper flakes (optional)
2-3 cloves garlic, finely minced
1 pint cherry tomatoes, sliced in half
1 small jalapeño, sliced
¼ cup vegetable stock (60 mL)
½ cup fresh basil, finely chopped
2 Tbsp. lemon juice, freshly squeezed
½ tsp. lemon zest, freshly zested
sea salt
black pepper, freshly ground

For the Tomato Basil Sauce:  Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant.

Add the cherry tomatoes and jalapeño and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 12 minutes. Add in the vegetable stock, stir, and allow the mixture to come to a light simmer.

Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a large bowl and set aside for later

For the Tilapia:  Heat oil in the same pan over medium heat. Season both sides of fish with salt and pepper. Place tilapia fillets in the oil and cook until golden brown, about 3 minutes on both side, until it’s cooked through.

Pour the tomato basil sauce over the fish and reheat quickly. Serve all at once at once with additional chopped basil and rice, or cauliflower rice, or zucchini noodles.

Makes 2 servings.