I use Tilapia because it's less expensive than Sole or Snapper but cooking any of these with this recipe is yummy. Serve with a butter lettuce, coated with a light vinaigrette, salad and rice on the side :-)

Ingredients:

• 2 Tilapia fillets
• 3 Tbsp. olive oil
• 2 cloves garlic, minced
• 10 cherry tomatoes, halved
• 1/2 cup cream
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup flour
• 1 egg, beaten
• 1/2 cup Parmesan cheese, finely shredded
• 1/2 cup tempura batter mix
• 1/2 tsp. garlic powder

Directions:

Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add garlic and cook 1 minute. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Meanwhile, mix Parmesan, tempura batter mix and garlic powder in a medium bowl. Beat the egg in another bowl and place flour in a third bowl.

Dredge the tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan, tempura, garlic powder mixture.

When the skillet sauce is almost done, heat 2 tablespoons of olive oil in a large skillet and cook fillets 3 to 4 minutes per side. Fish will be golden brown and will flake easily when done.

Stir the basil into the skillet sauce, place fish on serving plates, spoon sauce over the top and serve.

By Deeli from Richland, WA