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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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