A light, fresh, and flavorful fish dish that cooks in under 15 minutes.
Ingredients
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2 fillets firm white fish (cod, halibut, haddock, or tilapia)
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Salt & black pepper, to taste
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2 tbsp olive oil
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1 cup cherry tomatoes, halved
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2 garlic cloves, minced
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1/4 cup fresh basil, chopped
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1/2 tsp red pepper flakes (optional)
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Juice of 1/2 lemon
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Extra basil for garnish
Instructions
1. Season the Fish
Pat the fish fillets dry with paper towels.
Season both sides generously with salt and pepper.
2. Pan-Sear the Fish
Heat 2 tbsp olive oil in a skillet over medium-high heat.
Place the fish fillets in the hot pan and cook for 4–5 minutes per side, until:
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golden brown
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flakes easily with a fork
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fully cooked through
Remove the fillets from the pan and set aside.
3. Make the Tomato–Basil Sauce
In the same skillet:
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Add the minced garlic and sauté for 30 seconds, until fragrant.
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Add the cherry tomatoes and cook for 3 minutes, stirring occasionally, until they soften and release their juices.
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Stir in the basil, lemon juice, and red pepper flakes (if using).
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Let everything cook for 1 minute to blend the flavors.
4. Combine & Heat Through
Return the fish fillets to the pan.
Spoon the tomato–basil sauce over them and warm through for 1 minute.
5. Serve
Transfer the fish to plates.
Top generously with more fresh basil.
Serve immediately with:
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Rice
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Mashed potatoes
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Garlic bread
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Steamed vegetables
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Pasta
⭐ Chef’s Tips
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Don’t overcook the fish — pull it off the heat as soon as it flakes easily.
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Add olives or capers for a Mediterranean twist.
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Use butter + olive oil for richer flavor.
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Add a splash of white wine to the tomatoes for extra depth.
