Tomato-Artichoke Tilapia Recipe
Tomato-Artichoke Tilapia Recipe photo by Taste of Home

Tomato-Artichoke Tilapia Recipe

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My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. —Denise Klibert, Shreveport, Louisiana
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 2 tablespoons drained capers
  • 4 tilapia fillets (6 ounces each)

Directions

  1. In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook 3-5 minutes or until heated through, stirring occasionally.
  2. Arrange tilapia over tomato mixture. Cook, covered, 6-8 minutes or until fish begins to flake easily with a fork. Yield: 4 servings.
Originally published as Tomato-Artichoke Tilapia in Simple & Delicious August/September 2014, p2-12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tomato-Artichoke Tilapia

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Reviewed Sep. 7, 2014

This dish was easy to make but turned out to be very bland. I was going to throw away the leftovers but my husband saved it by adding cocktail sauce. Still, I wouldn't make it again.

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