Spanish Tilapia

This Spanish Tilapia is super easy and budget-friendly. I serve it with Saffron Rice and usually some sort of green veggie.

Spanish Tilapia

The truth is, we don’t eat a lot of fish or seafood at our house. Brian isn’t particularly fond of it … and I didn’t eat much of it growing up – so my knowledge of how to cook or prepare it is severely lacking compared to other things. However, this Spanish Tilapia, is one of the few fish dishes I adapted from a version my mom makes! 

The extent of my fish or seafood experience growing up amounted to frozen fish sticks or clams, salmon patties and tuna sandwiches. No joke. I remember us having shark steak once ….. and something with shrimp maybe a handful of times? As a kid, I actually had it in my mind that “I didn’t like that kind of stuff” because, well, I never really had it.

As an adult, I am more adventurous in my eating (have I ever told y’all the story of my friend Ty and I at the Chinese restaurant?! Bahahaha!! If not, I’ll have to enlighten you to my shenanigans! Be forewarned, you may never want to be seen dining with me in public!) – and I have tried several fish and/or seafood dishes that I have enjoyed. Almost all of those experiences have been at restaurants – because I have no clue what I’m doing with those dishes. I’m learning, though! 🙂

Other recipes you may enjoy

• Easy Veggie Pasta Bake
• Summer Veggie Pasta Salad
• Tuna Salad
• Fried Fish Recipe
• Weekend Round-Up {7-27-13}

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Servings: 4 servings

Spanish Tilapia

By Jamie Sherman

This Spanish Tilapia is super easy and budget-friendly. I serve it with Saffron Rice and usually some sort of green veggie.

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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Ingredients 

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• ▢ 1 pound tilapia fillets
• ▢ salt & pepper, to taste
• ▢ a swirl of olive oil
• ▢ 1 small onion, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 can Italian-style diced tomatoes, 14.5 oz.
• ▢ ¼ cup sliced black olives
• ▢ ¼ cup sliced green olives
• ▢ ½ lemon, sliced
• ▢ cooked rice or pasta, for serving (optional)

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Instructions 

• Preheat your over to 400°F.
• Season the tilapia with salt and pepper and place it in a lightly sprayed or buttered baking dish or sheet pan.
• In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until the onion softens, about 4-5 minutes. Add the tomatoes, black and green olives, and lemon slices. Bring just to a boil and reduce heat to medium-low to maintain a simmer. Allow the mixture to simmer for 10 minutes.
• Divide the tomato mixture evenly over the tilapia.
• Bake for 10-13 minutes or until the fish flakes easily with a fork.
• Serve the tilapia with some of the tomato-olive mixture over the top with rice or pasta on the side.

Notes

To cook in a skillet on the stovetop:

1. Season the tilapia with salt and pepper and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until the onion softens, about 4-5 minutes. Add the tomatoes, black and green olives, and lemon slices. Bring just to a boil and reduce heat to medium-low to maintain a simmer. Allow the mixture to simmer for 10 minutes.
3. Add the fish to the skillet and cook for 7-9 minutes or until the fish flakes easily with a fork. Discard the lemon slices.
4. Serve the tilapia with some of the tomato-olive mixture over the top with rice or pasta on the side.

Nutrition

Calories: 164kcal, Carbohydrates: 8g, Protein: 24g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 57mg, Sodium: 470mg, Potassium: 593mg, Fiber: 2g, Sugar: 4g, Vitamin A: 190IU, Vitamin C: 18mg, Calcium: 62mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on October 3, 2013. Updated on April 24, 2021.