From My Carolina Kitchen
2 ounces chopped bacon or pancetta
2 cups grape (or cherry) tomatoes, halved, red & yellow combo if available
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
¼ cup small fresh basil leaves, julienned, plus a few small ones for garnish
4 teaspoons canola oil
4 (6-ounce) tilapia fillets
4 lemon wedges
Heat bacon or pancetta in a medium non-stick skillet over low heat. Cook until it begins to brown and color. If you are using bacon and have too much grease left, pour off enough to leave about 1 teaspoon of oil in the pan. Add grape tomatoes halves, minced garlic, salt and freshly ground black pepper, and cook for 3 minutes, stirring, until tomatoes begin to soften. Take care not to let the garlic burn. Remove from the heat and stir in the julienned basil leaves and set aside.
Put 2 teaspoons of canola in a large non-stick skillet and heat pan over medium-high heat, swirling to coat the pan with the oil. Add 2 tilapia fillets to pan and season with salt and freshly ground black pepper. Cook fillets 2 minutes on each side until fish flakes easily when tested with a fork. Remove fish from pan and keep warm. Repeat the process with remaining 2 teaspoons of oil and remaining 2 fillets. Top fish with tomato basil mixture. Garnish with a few small basil leaves and serve with lemon wedges.
Adapted from Cooking Light – serves 4, total time 20 minutes