Bernadettes Poisson à la Crème

Ingredients

• 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)

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