- Total Time
This super fast tomato sauce, with bold flavor from capers and olives, served over fish fillets will be one of your favorites dishes.
olive oil2 tsp
uncooked tilapia fillet(s)16 oz, 4 (4-ounce) fillets
uncooked onion(s)1 medium, finely chopped
garlic clove(s)3 clove(s), medium, minced
canned tomatoes1 cup(s), peeled, Italian variety
white wine¼ cup(s)
olive(s)10 medium, black, oil-cured, pitted and chopped
crushed red pepper flakes¼ tsp
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.