Tilapia Fillets in a Caponata-Style Sauce
- Total Time
- 0:40
- Prep
- 0:05
- Cook
- 0:35
- 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.
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cooking spray1 spray(s)
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uncooked red onion(s)1 small, chopped
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eggplant(s)1 small, peeled and diced
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capers1 Tbsp, drained and chopped
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minced garlic1 tsp
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no salt added diced tomatoes14 oz
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dried oregano1 tsp
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dried basil1 tsp
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table salt¼ tsp
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uncooked tilapia fillet(s)24 oz, (four, 6 oz filets)
- 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. 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. 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. Slip fillets into the sauce. Cover and continue cooking until fish is firm and opaque, about 10 minutes. Serve in bowls.
- Serving size: 1 fillet and 1 cup sauce with vegetables.