Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce

After reading Michael Pollan's book Food Rules, I've been trying to live by a few of the rules that he lists to live a healthier lifestyle. The basic story of the book is to "eat food, mostly plants, not too much." My main focus has been on the first point which is "eat food" - seems easy, right? Well what he really means is eat real food, not processed crap. I've tried to cut out foods that my ten year old cousin couldn't read, or that my great grandma wouldn't recognize as food. That cuts out my favorite dental school snack - cheetos - boo! Surprisingly, I haven't missed the cheesy powder covered nuggets at all.

Pollan's second point, "mostly plants," has been a little harder in my household. One of his rules is that eating what stands on one (or no) leg is better than eating what stands on two legs , which is better than eating what stands on four legs. What he means is that you should eat mainly vegetables and fish, followed by poultry, and rarely enjoy beef and pork. What I've been trying to do is limit our meals that include pork and beef to one night a week, so I've had to get a little creative with seafood meals and vegetarian meals that will keep my carnivore husband happy. Tonight's meal not only satisfied him, but impressed the one who taught him his carnivore ways - my father-in-law. If a fish recipe keeps these major meat eaters happy, it's a winner in my book.

Ingredients

•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

Directions

1.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.)

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

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

4.Combine Parmesan, panko and granulated garlic.

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

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

7.When you remove the fish, chiffonnade 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.

8.Lay fish on a serving platter and spoon sauce over the top. Serve.

Source: Life's Ambrosia