- Season the fish pieces with the salt and pepper.
Place the fish in the skillet and add the broth and basil
cream. Cook, uncovered, for 7 minutes or until the fish
is cooked through and starting to flake. - If you prefer a thicker sauce, remove the fish
from the pan and continue to boil the sauce for 10
minutes or until thickened to your liking. - Place the fish on a serving platter, cover with the
sauce, and garnish with additional basil and halved
cherry tomatoes. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a lightly greased
skillet over medium heat until warmed through.
sharon
(sharon)
#1