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Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown.
Add cherry tomatoes, garlic, ½ teaspoon pepper, and ⅛ teaspoon salt; cook for 3 minutes or until tomatoes begin to soften.
Remove from heat, and stir in basil leaves.
Heat a large nonstick skillet over medium-high heat.
Add 1 ½ teaspoons oil to pan; swirl to coat.
Sprinkle fish evenly with remaining ½ teaspoon pepper and remaining ⅜ teaspoon salt.
Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork.
Remove fish from pan; keep warm.
Repeat procedure with remaining 1 ½ teaspoons oil and remaining 2 fillets.
Top fish with tomato mixture.
Serve fish with lemon wedges.