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    Tilapia With Tomato-Olive Sauce

    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.

    Ingredients

    • 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

    Instructions

    Step 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.
    Step 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.

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