Ingredients:
- 4 fillets Tilapia (approx. 5-6 oz each)
- 2 Tbsp All-purpose Flour (optional)
- 1 tsp Kosher Salt, plus more to taste
- 1/2 tsp Freshly Ground Black Pepper, plus more to taste
- 3 Tbsp Olive Oil, for searing
- 1 medium Shallot, finely minced
- 3 cloves Garlic, minced
- 1/4 cup Dry White Wine (or low-sodium chicken stock)
- 28 oz can Crushed Tomatoes
- 1/4 cup Vegetable or Chicken Stock, low sodium
- 1/2 tsp Sugar (optional)
- 1 Tbsp Unsalted Butter, cold
- 1/2 cup Fresh Basil, roughly chopped
Instructions:
- Prepare the Fish and Aromatics: Pat the tilapia fillets absolutely dry. Season both sides generously with salt and pepper. Lightly dust fillets with flour if using (shake off excess). Finely mince the shallot and garlic. Roughly chop the fresh basil, reserving a few leaves for final garnish.
- Sear the Fish: Heat 3 Tbsp of olive oil in the large skillet over medium-high heat until shimmering. Carefully lay the tilapia fillets into the hot oil, ensuring they do not touch. Sear for 3–4 minutes without moving until a deep golden-brown crust forms.
- Flip and Finish: Gently flip the fillets and cook for another 2–3 minutes until the fish is opaque throughout. Remove the cooked fish immediately to a warm plate and set aside.
- Sauté Aromatics and Deglaze: Reduce heat to medium. Add the minced shallot and sauté for 2–3 minutes. Add garlic and cook for 30–60 seconds. Pour in the white wine (or stock) and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half.
- Simmer Sauce: Add the crushed tomatoes, stock, and sugar (if using). Bring the sauce to a gentle simmer. Season with salt and pepper. Allow the sauce to simmer for 5–7 minutes until slightly thickened.
- Finish and Serve: Remove the skillet from the heat. Stir in the cold unsalted butter until melted and glossy. Stir in most of the chopped fresh basil. Gently nestle the seared tilapia fillets back into the sauce to warm through (about 1 minute). Serve immediately, garnished with reserved fresh basil.