Tilapia Puttanesca
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This super fast tomato sauce, with bold flavor from capers and olives, served over fish fillets will be one of your favorites dishes. Cod, haddock, grouper, and Chilean sea bass fillets are suitable alternatives to the tilapia. You can serve with your favorite pasta.
Ingredients
Olive oil
2 tsp
Uncooked tilapia fillet
16 oz, 4 (4-ounce) fillets
Onion
1 medium, finely chopped
Garlic
3 clove(s), minced
Canned tomatoes
1 cup(s), peeled, Italian variety
White wine
¼ cup(s)
Capers
3 Tbsp
Olives
10 olive(s), medium, black, oil-cured, pitted and chopped
Crushed red pepper flakes
¼ tsp
Fresh basil
¼ cup(s), fresh, chopped
Instructions
1
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the fish and cook until lightly browned, about 2 minutes on each side. Transfer to a plate; set aside.
2
Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 8 minutes. Add the tomatoes, wine, capers, olives, and crushed red pepper; bring to a boil. Stir in the basil. Return the fish to the skillet. Reduce the heat and simmer, uncovered, until the fish is just opaque in the center, about 3 minutes.
3
Yields 1 fish fillet with 1⁄3 cup sauce per serving.
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