Seared Tilapia with Tomatoes & Basil

Summer fresh tomatoes are always best, but when I'm really craving something light and summery (even in the dead of winter) this is a great dish!  Tilapia freezes well and is easy-to-find, while cherry or grape tomatoes are a good substitute for a homegrown tomato in the winter months.

Seared Tilapia with Tomatoes & Basil

Ingredients

• 1/4 cup olive oil, divided
• 4 6 oz. tilapia fillets
• 1/4 tsp. red pepper flakes
• 3 cloves garlic, minced
• 2 eggs , soft boiled
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. fresh lemon zest
• Salt & pepper, to taste

Serves 4
Total Time: 40 minutes

Heat  1/2 the oil in a large saute pan over medium-high heat.  Pat tilapia dry and salt and pepper on each side.  When oil shimmers, lay tilapia pieces, presentation side down in the hot oil.  Cook 3- 4 minutes per side, until fillets easily release from pan and can be flipped (if fillets stick to pan, they are not ready to flip - you need a good bit of oil and a very hot pan).  Cook 3-4 minutes on other side until fillets release from pan.  Set fillets aside until sauce is ready.
Add  red pepper flakes and garlic and saute for 1 minute. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.