Tilapia with Tomato-Olive Sauce

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Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds.

Tilapia with Tomato-Olive Sauce
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 1 1/4 pounds tilapia

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 pint grape or cherry tomatoes, halved if large

  • 1/4 cup dry white wine

  • 3 cloves garlic, finely chopped

  • 3 tablespoons olive tapenade

Directions
  1. 4 servings

  2. Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.

  3. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.


Nutritional Facts

Servings
4
Per serving
Calories
247
Carbohydrates
4g
Fat
11g
Saturated Fat
2g
Monounsaturated Fat
6g
Protein
29g
Cholesterol
71mg
Dietary Fiber
1g
Potassium
626mg
Sodium
381mg
Added Sugars
0g
Exchanges
1/2 vegetable
4 lean meat
2 fat
Carbohydrate Servings
0
Potassium &amp
Vitamin C (18% daily value)

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