Name: Tilapia with Olives, Mushrooms, and Tomatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil -; 1 small onion, 1/4 inch slices, sliced lengthwise -; 1 clove garlic, minced (1 teaspoon) -; 1 14-ounce can crushed tomatoes, undrained -; 1 cup sliced cremini or button mushrooms -; 3/4 cup green pimento-stuffed olives, coarsely chopped -; 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed -; 1/4 teaspoon salt -; 1/8 teaspoon freshly ground pepper -; 4 tilapia fillets (6 to 8 ounces each) -

Tilapia with Olives, Mushrooms, and Tomatoes

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tilapia with Olives, Mushrooms, and Tomatoes

1. 1 tablespoon extra virgin olive oil -

2. 1 small onion, 1/4 inch slices, sliced lengthwise -

3. 1 clove garlic, minced (1 teaspoon) -

4. 1 14-ounce can crushed tomatoes, undrained -

5. 1 cup sliced cremini or button mushrooms -

6. 3/4 cup green pimento-stuffed olives, coarsely chopped -

7. 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed -

8. 1/4 teaspoon salt -

9. 1/8 teaspoon freshly ground pepper -

10. 4 tilapia fillets (6 to 8 ounces each) -

How to cook deliciously - Tilapia with Olives, Mushrooms, and Tomatoes

1. Stage

Cook the onions and garlic: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Add the garlic and cook a minute more.

2. Stage

Make the sauce: Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt and pepper. Bring to a simmer.

3. Stage

Add the fish: Lay the fish fillets gently on top of the onion tomato olive mixture and spread a little sauce over the fish. Return to a simmer (it's just the juices from the tomatoes that are simmering). Lower the heat to low and cover the pan. Cook or 8 to 10 minutes or until the fish easily flakes when tested with a fork.

4. Stage

Serve: Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish. Serve with rice, and/or crusty bread. Original recipe from Better Homes and Gardens.