Add onion, garlic, basil, salt and pepper and saute for 1 minute, or until garlic is fragrant.
Then add 2 TBSP of lemon juice, 1/2 cup of water (or white wine) and cherry tomatoes and cook until the tomatoes are JUST beginning to wilt, about 3 minutes.
Place the fish in the pan and spoon some of the tomato sauce over top of the fish and add the other 2 TBPS of lemon juice.
Reduce heat to medium low.
Cover pan and cook until fish is cooked through, approx. 6-7 minutes.
Serve over the pasta.
ENJOY!!
Notes
Refrigerate cooled leftovers in an air-tight glass dish for up to 3 days.