White Fish with Tomato Basil Sauce

Ingredients:

1.5 lbs fresh or frozen white fish of your choice (cod, rock fish, halibut)
1-2 cups cherry tomatoes (cut in half)
1 cup dry white wine or chicken broth
3 cloves garlic (chopped)
1 lemon (juice and zest)
½ cup fresh basil (cut into ribbons)
2 Tbs olive oil
Salt, pepper, and chili flakes to taste

Directions:
Preheat oven to 450 degrees

Place fish fillets on baking sheet, drizzle with olive oil and season with salt and pepper. Bake x 15 mins

In large, deep-sided skillet heat 1 Tbs olive oil over low-medium heat

Add chopped garlic and pepper flakes, cook until lightly browned and fragrant (1-2 mins)

Add cherry tomatoes to pan, cook x 5-10 mins until blistered

Add wine or broth. Reduce heat and simmer x 5-10 mins until sauce thickened

Add lemon juice, lemon zest, basil, salt and pepper. Stir to combine

Add fish fillets to tomato mixture. Fold in gently and continue cooking until fish becomes white and flakey (internal temp 145 degrees)

Serve and enjoy!

Serving Suggestions:
Serve with oven-roasted veggies or green salad, and quinoa, brown rice or baguette.

If cooking fish from fresh, not frozen, reduce baking time to 5-10 mins. Finish cooking fish through once added to tomato mixture to avoid breaking the fillets

Recipe adapted from TheNashvilleDietitian