Adapted from Rachel Ray’s 365: No repeats.
3/4 pint of grape tomatoes, sliced in half
2 filets of tilapia
3 tbsp olive oil
1 tbsp cold, unsalted butter
Saute the tomatoes in 1 tbsp of olive oil for 2 minutes.
Season the fish with salt and pepper and dredge in flour. Remove the tomatoes and keep warm, wipe out the pan. Add 2 tbsp of olive oil to the pan and saute the fish over medium high heat until cooked through, about 4 minutes per side.
Remove the fish and keep warm. Wipe the pan out again, melt the butter over low heat until it starts to brown and stir in the juice of the lemon. Serve the sauce over the fish, tomatoes on top. Serve it with delicious, homemade bread.