For my kids who are not so fond of eating fish, I always have to look for fancy ways to cook it so they’d look more appetizing. This recipe was adapted from My Recipe’s Pan-Fried Trout with Tomato Basil Saute.
Pan-Fried White Snapper Fish Fillet with Lemon, Basil and Tomato Sauce
- 2 ounces chopped pancetta (I used bacon)
- 2 cups chopped tomatoes
- 1 teaspoon minced garlic
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1/4 cup small basil leaves
- 1 tablespoon canola oil, divided
- 4 (6-ounce) trout (i used white snapper) fillets, divided
- 4 lemon wedges
- Heat bacon in a medium skillet over low heat. Cook 4 minutes or just until bacon begins to brown. Add 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 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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