Parmesan Crusted Tilapia in Tomato Cream

3 tablespoons olive oil
2 cloves garlic, minced
10-12 cherry tomatoes, halved
1/2 cup cream
small handful of fresh basil leaves
2 tilapia fillets
kosher salt and fresh cracked pepper
1/4 cup flour
1 egg, beaten
1/2 cup shredded Parmesan cheese
1/2 cup panko breadcrumbs
1/2 teaspoon granulated garlic

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.)

Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.

Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.

Combine Parmesan, panko and granulated garlic.

Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.

Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.

When you remove the fish, chiffonade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.

Lay fish on a serving platter and spoon sauce over the top. Serves 2.