Tomato-Artichoke Tilapia

Name: Tomato-Artichoke Tilapia
Prep time: 5 min
Cook time: 10 min
Total time: 15 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)

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

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

In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally.
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.

Originally published as Mediterranean Tilapia in Simple & Delicious August/September 2014

Reviews

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Average Rating:

bjsilve0

May 7, 2015

Wonderful!!! It is one of my "go to" fish recipes.
cas378

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.