Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add the sliced cherry tomatoes and cook for an additional 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Stir in the basil, then add salt and pepper to taste.
Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough for the tilapia fillets.
Rinse the tilapia fillets with water and pat dry. Season both sides with sea salt and black pepper.
Combine Parmesan, panko bread crumbs and garlic powder.
Dredge the seasoned tilapia fillets in flour seasoned with salt and pepper. Shake off excess. Next, dip the fillets in egg, then place into Parmesan/panko mixture. Ensure that the fillets are fully coated with the mixture.
Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
Serve fillets with sauce spooned over the top.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 220 (40%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 142.4mg||44 %|
|Sodium 880.7mg||30 %|
|Potassium 918.1mg||24 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 36.8g|
|Protein 43.8g||63 %|
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Calories per serving: 553
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