1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 192 (52%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 108.1mg||33 %|
|Sodium 210.2mg||7 %|
|Potassium 878.5mg||23 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.4g|
|Protein 38.1g||54 %|
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Calories per serving: 369
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