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Tilapia With Tomato-Olive Sauce

Tilapia With Tomato-Olive Sauce
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WebMD Recipe from

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.

Prep: 20 minutes | Total Time: 20 minutes
  • 1 1/4 pounds
  • 1/4 teaspoon
  • 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
  1. 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.
  2. 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 Information

Makes: 4 servings
  • Calories247
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol71 mg
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein29 g
  • Sodium381 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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