Prep 20 mins
Cook 30 mins
I found this recipe on a cooking blog that I frequently read, and it's so good. This dish is so easy because everything is prepared in one skillet, on the stovetop. The fish comes out with tons of flavor, and all the flavors complement each other very well. Any mild, white fish can be subtituted for the tilapia, too. Sometimes, I drain the tomatoes and add 1/4 c. white wine to the sauce. My picture shows this with Kittencal's Low-Fat Oven-Baked Zucchini Sticks, and crusty bread might be good with this too.
- 1 tablespoon olive oil
- 1 small onion, cut into thin wedges
- 1 garlic clove, minced
- 1 (14 ounce) can diced tomatoes, undrained (fire-roasted is nice, if you can find it)
- 8 ounces cremini mushrooms, sliced
- 3⁄4 cup green olives, pimiento-stuffed, coarsely chopped
- 1 teaspoon dried oregano, crushed
- 1⁄8 teaspoon fresh ground pepper
- 4 (6 -8 ounce) tilapia fillets
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onions and cook until tender, about 2-3 minutes.
- Add the garlic and cook until fragrant, about a minute more.
- Add tomatoes, mushrooms, olives, oregano, and pepper. Bring sauce to boiling.
- Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
- Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
- With a wide spatula, lift fish from skillet to a serving dish. Spoon the sauce over fish, and serve.
DH loved this and gave it a big 5 stars, I really didn't love it and gave it a small 3 stars. :) He loved the flavor of the olives, which I didn't care for. I loved the healthiness of the recipe which he could care less about. Anyway we enjoyed this for our dinner tonight. I served it on top of some rice and called it good. My only change was to use button mushrooms. Made for Spring PAC 2010. Thanks for posting. :)
All my favorite flavors! I did add some ground sea salt, though.