Tilapia Puttanesca
- Total Time
- 0:27
- Prep
- 0:07
- Cook
- 0:20
- 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.
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olive oil2 tsp
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uncooked tilapia fillet(s)16 oz, 4 (4-ounce) fillets
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uncooked onion(s)1 medium, finely chopped
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garlic clove(s)3 clove(s), medium, minced
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canned tomatoes1 cup(s), peeled, Italian variety
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white wine¼ cup(s)
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capers3 Tbsp
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olive(s)10 medium, black, oil-cured, pitted and chopped
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crushed red pepper flakes¼ tsp
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basil¼ cup(s), fresh, chopped
- 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.
- 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.
- Yields 1 fish fillet with 1⁄3 cup sauce per serving.