Tilapia Fillets in a Caponata-Style Sauce
0
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Caponata is a traditional sauce of eggplant and aromatics, rarely made with tomatoes. But we’ve used them here since they pair so well with the fish.
Ingredients
Cooking spray
1 spray(s)
Red onion
1 small, chopped
Eggplant
1 small, peeled and diced
Capers
1 Tbsp, drained and chopped
Jarred minced garlic
1 tsp
No salt added canned diced tomatoes
14 oz
Dried oregano
1 tsp
Dried basil
1 tsp
Table salt
¼ tsp
Uncooked tilapia fillet
24 oz, (four, 6 oz filets)
Instructions
1
1. Spray a large sauté pan or a high-sided skillet with cooking spray. Set over medium heat, add onion, and cook, stirring often, for 3 minutes, or until softened.
2
2. Add eggplant and continue cooking, stirring often, for 4 minutes, or until eggplant softens at edges. Stir in capers and garlic; cook for a few seconds, until fragrant.
3
3. Stir in tomatoes, oregano, basil and salt. Bring to a full simmer. Cover, reduce heat to low, and simmer slowly for 20 minutes, until slightly reduced.
4
4. Slip fillets into the sauce. Cover and continue cooking until fish is firm and opaque, about 10 minutes. Serve in bowls.
5
Serving size: 1 fillet and 1 cup sauce with vegetables.
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