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Tilapia with Tomato-Olive Sauce

Tilapia with Tomato-Olive Sauce

Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds.

Ingredients

  • 1 ¼ pounds tilapia
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint grape or cherry tomatoes, halved if large
  • ¼ cup dry white wine
  • 3 cloves garlic, finely chopped
  • 3 tablespoons olive tapenade

Instructions

  • Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
  • Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.

Tips

MAKE AHEAD TIPS

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
SERVINGS 4
ACTIVE TIME 20 minutes
TOTAL TIME 20 minutes

Nutrition

Per serving 247 Calories
Total Fat 11 g
Saturated Fat 2 g
Mono Saturated Fat 6 g
Cholesterol 71 mg
Sodium 381 mg
Fiber 1 g
Protein 29 g
Potassium 626 mg
Added Sugars 0 g
Total Sugars 3 g
Calcium 28 mg
Chromium 1 mcg
Folate 45 mcg
Omega-6 1 g
Vitamin E 3 mg
Zinc 1 mg
Vitamin B3 6 mg
Carbohydrate Servings 0

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