This was a really tasty week night quickie –  Total time was about 10 minutes with almost no prep at all.  I just served it over some left over cous cous I had with some steamed veggies, but some rice would have been a better choice.  The cous cous was a little too fine for the sauce, but tasted good!


1 tsp olive oil
1 onion, cut into thin wedges
2 cloves garlic, minced
1 14.5 oz can diced tomatoes, with the juice
1 cup sliced mushrooms
1 cup Calamata olives ( preferably pitted)
1/2 tsp oregano
Fresh ground pepper and salt to taste
1 pound of tilapia fillets.

Season the fish with salt and pepper.
In a large skillet with a cover, heat olive oil, then add onions and garlic.  Cook till translucent – about 4 or 5 minutes.  Add mushrooms, and brown for a minute or two.  Add tomatoes, juice, olives, oregano, salt and pepper.  Mix well and bring to a boil.

Gently place fillets on top of sauce, spooning some sauce over the fish.  Cover, reduce heat to a simmer, and steam the fish for about 7 – 10 minutes or until it is flaking with a fork.

Remove fillets with a spatula, and place over rice.  Spoon sauce, tomatoes, olives and mushrooms over fish and serve.

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