After running a bunch of errands on Sunday, Ben and I planned to stop at the grocery store and pick up some tilapia, which was advertised on sale for $2.99/lb. Of course we arrive there and they were all out for the night, and we had no backup plan for dinner. We picked halibut instead, at a whopping $9.99/lb. Well, good thing we only needed 1/2 lb for the two of us. Another good thing is that many types of white fish are pretty versatile and interchangeable, so I could still cook the halibute the same way I planned to cook the tilapia. The basis for the dish was some leftover cherry tomatoes, a lemon, and some already opened white wine in the fridge. In my Cuisinart mini-prep, I combined some panko, pecorino romano, oregano, and garlic powder and pulsed a few times. I then put this on a plate and grated some lemon rind on top. I coated the fish in this mixture and then pan-seared for a few minutes on each side till done, then removed from the pan. I then sprayed the pan again with evoo, tossed in some halved cherry tomatoes, a splash of white wine a squeeze of lemon juice. I cooked until the tomatoes softened and the liquid reduced a bit, and added some fresh chopped thyme and basil. I spooned this mixture over the fish and served alongside roasted asparagus. Overall, it was tangy, savory, and full of flavor!