Pan-fried tilapia with tomato sauce

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(Serves 2)

2 tilapia fillets
1 large ripe tomato, peeled, seeded and coarsely chopped
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 fresh red chili, seeded, chopped or 1/8 tsp red pepper flakes
1 sprig basil, chopped
1 tbsp white wine
2 tbsp corn starch
salt, black pepper, olive oil
sugar (optional)

Method:

Tomato sauce:

Heat olive oil in a medium skillet over medium heat. Add garlic, shallot, chili, stir often until starting to sizzle and fragrant. Add tomato, saute until just tender. Turn heat to high and add white wine. With a wooden spoon, scrape bottom of skillet, add little bit of salt (use the sugar only if the tomatoes are not sweet enough for you) and reduce wine for few minutes.

Stir in basil. Remove from the heat. Keep the sauce warm.

Meanwhile, sprinkle tilapia with salt and pepper. Dredge tilapia in the flour, shaking off the excess flour.

Heat olive oil in a medium skillet over medium high heat. Add the fish, fry for 5 to 7 minutes, or until turning golden brown and crispy. Turn over, continue frying until they are cooked through.
Remove from skillet.

Ladle tomato sauce over the fish and serve warm.