Tilapia with Burst Tomatoes and Crispy Garlic
Ingredients
- 4 fillets (6 oz each)tilapia fillets
- 2 cupscherry tomatoes
- 4 clovesgarlic
- 4 tablespoonsolive oil
- 1lemon
- ¼ cupfresh basil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Slice 4 cloves garlic thinly.
- 02
Halve 2 cups cherry tomatoes.
- 03
Cut lemon into wedges for squeezing.
- 04
Tear or chop fresh basil into bite-sized pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for 1 to 2 minutes until golden and fragrant. Add cherry tomatoes and a pinch of red pepper flakes. Cook for 3 to 4 minutes, stirring occasionally, until the tomatoes begin to blister and burst.
- 02
Season both sides of the tilapia fillets with salt and pepper. Push the tomatoes and garlic to the sides of the skillet. Add the remaining 2 tablespoons olive oil to the center, then place the fillets in a single layer.
- 03
Cook for 4 to 5 minutes on the first side without moving them. Flip carefully and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily with a fork.
- 04
Squeeze the lemon juice over the fillets and tomatoes. Scatter the fresh basil on top. Taste and adjust salt and pepper. Serve immediately with the burst tomatoes and pan sauce spooned over each fillet.
Spice Tips
For subtle warmth, use the red pepper flakes as written. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne. A splash of white wine added to the pan with the tomatoes adds depth and acidity.
Serve with crusty bread to soak up the bright tomato sauce, or pair with steamed green beans or a simple salad. The recipe doubles easily if cooking for a crowd.