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Tomato-Artichoke Tilapia Recipe

Tomato-Artichoke Tilapia Recipe

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. YIELD: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)


  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied White Wine

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