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  • 1.5 slices low fat bacon, cut into tiny pieces
  • 2 cups cherry tomatoes, cut in half
  • 1.5 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/4 cup small, fresh basil leaves
  • 2 tablespoons olive oil
  • 4 (6-ounce) fish fillets (any white fish will work)


Heat bacon in a medium skillet over low heat. Cook 4 minutes or just until bacon 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.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 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. Top fish with tomato mixture.

Adapted from Cooking Light

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