2 clean white fish fillets

pinch of salt

ground pepper

1 lemon

2 teaspoons mustard

½ teaspoon dried basil

1 chopped ripe tomato

Season each fillet on both sides and set aside.

Place the mustard and lemon juice in a small bowl and mix well. Coat each fillet with the mustard mixture on each side using a brush. 

Heat a nonstick skillet over medium heat and place the fillets. Add half of the chopped tomato on the fillets and sprinkle some basil. Cover and let cook for 3 minutes and flip over. Add remaining tomato and basil and cook about 2 more minutes. 

Remove from heat and serve immediately.