Lemon Basil Tilapia with Burst Tomatoes

How to make it

1. 1

   Pat the tilapia fillets dry with paper towels. Season both sides with a pinch of salt and a grind of fresh black pepper.

2. 2

   Heat the olive oil in a large nonstick skillet over medium high heat until it shimmers.

3. 3

   Carefully place the tilapia fillets in the hot skillet. Cook for about 3 to 4 minutes on each side, until the fish is opaque and flakes easily with a fork.

4. 4

   While the fish cooks, halve your cherry tomatoes and slice the lemon into thin rounds.

5. 5

   Once the fish is cooked, remove it from the pan and set it aside. Add the halved cherry tomatoes to the same skillet and cook for 3 to 5 minutes, stirring occasionally, until they start to burst and soften. Squeeze in the juice from half the lemon slices, or add the slices directly if you prefer.

6. 6

   Return the tilapia to the pan with the tomatoes. Scatter the fresh basil over everything. Serve immediately with the remaining lemon slices for an extra squeeze.