Parmesan Crusted Tilapia with Tomato Basil Cream Sauce

Step 1: Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.

Step 2: Combine Parmesan, panko breadcrumbs and granulated garlic.

Step 3: Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture. Place on a large enough plate or tray; set aside.

Step 4: In a small skillet over medium heat, heat olive oil. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for about 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.) Season to taste with salt and pepper. Set aside, keeping it warm.

Step 5: Chiffonnade the basil, into thin, string-like pieces (Note: To do this, simply roll up the basil leaves and gently chop); set aside.

Step 6: Meanwhile, pour enough oil just to coat the bottom of a skillet and heat to medium heat.

Step 7: Place fish in heated skillet, in batches if necessary and cook approximately 3 - 4 minutes per side. Fish will be golden brown and will flake easily when done. Remove fish to a serving platter or plate it.

Step 8: Stir 3/4 of the amount of basil into the sauce, reserving the rest. Spoon sauce over the top of fish or on the bottom of the plate, placing the fish over the top. Sprinkle remaining basil over fish and serve. Enjoy! Serve.