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Tomato-Artichoke Tilapia

 Tomato-Artichoke Tilapia
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
4 ServingsPrep/Total Time: 15 min.


  • 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)


  • 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.
  • Arrange tilapia over tomato mixture. Cook, covered, 6-8 minutes or
  • until fish begins to flake easily with a fork. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.