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Tomato-Artichoke Tilapia

2 reviews
Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Denise Klibert, Shreveport, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 21, 2022

My mom and I really like tomatoes, capers and artichokes, so I use 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

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Test Kitchen Approved

Tomato-Artichoke Tilapia

2 reviews
Prep Time 5 min
Cook Time 10 min
Yield 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)
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally.
  2. Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts

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

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