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


  • 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)

Nutritional Facts

246 calories: 1 fillet with 3/4 cup sauce, 5g fat (1g saturated fat), 83mg cholesterol, 886mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 35g protein .


  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.

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Reviewed May. 7, 2015

"Wonderful!!! It is one of my "go to" fish recipes."

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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