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Tilapia with Tomato-Olive Sauce

Tilapia with Tomato-Olive Sauce

Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds.


4 servings

Prep Time

20 minutes

Total Time

20 minutes


  • 1 1/4pounds tilapia
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 2tablespoons extra-virgin olive oil, divided
  • 1pint grape or cherry tomatoes, halved if large
  • 1/4cup dry white wine
  • 3cloves garlic, finely chopped
  • 3tablespoons olive tapenade


  1. Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
  2. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 247kcal
Carbohydrate Total 4g
Total Sugars 3g
Added Sugars 0g
Fiber 1g
Total Fat 11g
Saturated Fat 2g
Mono Saturated Fat 6g
Cholesterol 71mg
Sodium 381mg
Protein 29g
Potassium 626mg
Calcium 28mg
Chromium 1mcg
Folate 45mcg
Omega-6 1g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 6mg