4 (6 ounce) tilapia fillets, fresh or fully thawed
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly cracked
3 tablespoons olive oil, divided
1 medium yellow onion, finely chopped
4 cloves garlic, thinly sliced
1/4 cup dry white wine, such as Sauvignon Blanc
1 (28-ounce) can cherry tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup fresh basil leaves, roughly chopped
1 lemon, for juicing
Instructions
Preheat oven to 400°F (200°C). Pat tilapia fillets completely dry and season both sides with kosher salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the onion and cook until softened, about 5-6 minutes.
Add the sliced garlic and optional red pepper flakes. Cook until fragrant, about 1-2 minutes, ensuring it does not brown.
Pour in the white wine to deglaze, scraping up any browned bits. Simmer until the wine has reduced by half, about 2 minutes.
Add the undrained cherry tomatoes and oregano. Gently crush some tomatoes and simmer the sauce for 10 minutes to thicken slightly.
Remove the skillet from heat. Nestle the seasoned tilapia fillets into the sauce, spooning some sauce over the top of each.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully remove from the oven. Stir the fresh basil into the sauce and squeeze fresh lemon juice over the fish before serving.
Notes
For perfect results, do not skip patting the tilapia fillets completely dry. This prevents the fish from steaming and ensures a flaky, not mushy, texture.