French in a Flash: Bernadette's Poisson à la Crème Recipe

Ingredients (9)

• 4 8-ounce boneless and skinless fillets of white fish, such as red snapper or hogfish
• Sea salt
• Freshly cracked black pepper
• 1 cup crème fraîche
• 2 to 3 cloves of garlic, finely grated on a Microplane
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 2 1/2 cups grape tomatoes (about 40), cut in half
• Pinch of granulated sugar
• 1/2 cup chiffonade of fresh basil (from about 16 basil leaves)